1 ripe avocado
Juice of 1 lemon
Mixed lettuce leaves
1 tsp freshly grated ginger
10 basil leaves
100g black olives
5 tbsp Grappolini Paneolio Extra Virgin Olive Oil
2 tbsp Grappolini Grande Balsamic Vinegar
Salt and freshly ground pepper

Half the avocado lengthways and remove the stone. Remove the skin and cut the avocado lengthways to create a fan effect. Pour over the lemon juice. Wash the salad leaves well and using kitchen paper pat dry. Arrange the leaves on a large serving plate and put in the fridge. Half the olives, remove the stone, chop finely and set aside.

In a bowl whisk together the extra virgin olive oil, the balsamic vinegar, the grated ginger, the basil leaves, the chopped black olives until well combined.

Arrange the avocado slices on the bed of lettuce leaves, pour over the black olive sauce and serve at once.