Preparation

1. 1. Peel the grapefruit and cut it into thin slices, peel the apricots, open them and remove the stone, clean the watercress and drain.
2. 2 Peel the avocado, cut in half and sprinkle with a little lime or lemon. Wash, cut the hardest stem and blanch the asparagus for about 7 minutes. Set aside
3. 3 In a paella pan add a teaspoon of virgin olive oil and lightly sauté the apricots and then pass through the asparagus for a couple of minutes. Season with salt and pepper
4. For the vinaigrette: 1. squeeze half an orange, add a pinch of fresh turmeric, 2 tablespoons of olive oil, a teaspoon of Elixir Focus Cokare and a pinch of salt. mix well.
5. 2. Assemble the plate by spreading a layer of watercress, apricots, grapefruit, avocado segments, cover with the vinaigrette and add a touch of freshly ground pepper.