Colorful Leafy Salad with Avocado, Tomato and Sprouts

Ingredients

• 2 Avocados
• 3 EL lemon juice
• 4 tomatoes
• 150 g mixed leafy greens (e.g., radicchio, lamb’s lettuce, frisée)
• 1 chicory
• 100 g sprouts
• 4 EL white wine vinegar
• 1 TL spicy mustard
• 1 TL honey
• 5 EL olive oil
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Halve the avocados, remove the pit, peel and cut the flesh into small pieces, immediately mix with lemon juice.

2. 2.

   Briefly blanch the tomatoes for a few seconds, cool, peel, quarter and seed them.

3. 3.

   Wash, rinse, dry and tear the greens into bite‑sized pieces. Clean the chicory and separate it into individual leaves.

4. 4.

   Rinse the sprouts briefly and let them drain.

5. 5.

   Whisk together vinegar, mustard, honey, 2–3 EL water and olive oil. Season with salt and pepper.

6. 6.

   Arrange the prepared salad ingredients decoratively on a plate and drizzle with the dressing.