Fresh cucumber-avocado salad with grapefruit and smoked salmon

Preparation:

1. Cut the cucumber into broad strips in the lengthwise direction using a peeler. Dice the avocado and cut the spring onions into little rolls.
   Fillet the grapefruit; while doing so, collect the juice for the dressing and put both to one side.
2. For the dressing, put all ingredients including the Hermesetas Liquid and the collected grapefruit juice (approx. 50 ml) into a bowl and mix.
3. Mix all salad ingredients with the dressing in a bowl and divide on two plates. Pluck the salmon into pieces and distribute on the two plates. Sprinkle with roasted pine nuts and serve.