Summary

Ingredients

• 1 avocado (s), ripe
• 1 medium tomato (s), ripe
• 50 g sunflower seeds
• 70 ml water
• 1 teaspoon, leveled sea salt
• Pepper, freshly ground
• 0.5 ½ medium lemon (s), add the juice
• 1 small onion (s), approx. 35 g
• 2 tablespoon sprouts (rocket)

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Instructions

1. Puree the sunflower seeds with the water.
2. Peel the onion and cut into large pieces. Halve the avocado, remove the stone and remove the pulp. Add the onion, avocado pulp and lemon juice to the sunflower seeds and puree everything again. Season to taste with salt and pepper. Cut the tomato into fine cubes and fold into the avocado cream together with the rocket sprouts.
3. The finished spread is best enjoyed fresh. Leftovers can be kept tightly closed in the refrigerator for approx. 2 days. Then it is advisable to put the avocado kernel in the cream, as the kernel contains enzymes that protect the avocado pulp from turning brown.
4. Tip:
5. The arugula sprouts can best be grown in a germinator with a sieve insert. To do this, place the rocket seeds on the sieve insert, moisten briefly and allow to germinate for about 5 days. Rinse twice a day. To harvest the sprouts, first rinse the sprouts, carefully shake them dry and use the scissors to harvest over the seed coat.