Avocado, Cornichon and Arugula salad

• 1 each avocados
• 60 grams cornichons pickled, not sweet, diced
• 1 bunch arugula (roquette) chopped not so finely
• 1/2 cup chives chopped finely
• 1/2 each lemon squeezed
• 1 tablespoon olive oil, extra-virgin
• 1 teaspoon brown sugar
• 1 x white pepper ground
• 1 teaspoon pepperoni green, chopped finely, optionally

1. 1 - Squeeze a lemon into a bowl, add sugar, and stir until dissolved.
2. 2 - Cut the avocado in half, remove the pit, take small portions of flesh by the teaspoon, and place in the bowl.
3. 3 - Mix the avocado gently, and leave it for about 5 to 10 minutes.
4. 4 - In the meantime prepare chives, cornichons, and optionally pepperoni.
5. 5 - Cut off arugula stems saving leaves (stems are not needed), cut arugula leaves not so finely.
6. 6 - Add greens to green avocado, pour olive oil, season with pepper, mix gently, ready.

avocados, cornichons, arugula, chives, lemon squeezed, olive oil, brown sugar, white pepper, pepperoni green

Taken from recipeland.com/recipe/v/avocado-cornichon-arugula-salad-53201 (may not work)