Chicory Boats with Avocado Salsa

Ingredients

• 2 chicory heads
• 1 onion
• 2 Avocados
• 2 tomatoes (160 g)
• 1 red bell pepper
• 1 Lime (juice)
• 5 g coriander (1 handful)
• a pinch ground cumin
• a pinch cayenne pepper
• Salt
• 2 tbsp olive oil

Instructions

1. 1.

   Clean the chicory, split into individual leaves and wash. Peel and finely dice the onion. Halve the avocados, remove pits, scoop out flesh and dice. Clean and dice the tomatoes. Clean, wash and dice the bell pepper.

2. 2.

   Combine vegetable cubes in a bowl and mix with lime juice. Wash coriander, pat dry, set aside some leaves; roughly chop remaining leaves and add to vegetables. Add cumin, cayenne pepper, salt, and olive oil, then stir well.

3. 3.

   Distribute chicory boats on a plate, fill with avocado salsa, and garnish with reserved coriander leaves.