Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 40 g walnuts
- 1 avocado (s), ripe
- Lemon juice
- 0.5 ½ onion (s), red
- 1 pomegranate
- 150 g lettuce, mixed
- 1 tablespoon olive oil
- 60 g oat cheese
- 8 basil leaves
Print Recipe
Pin Recipe Instructions
- Roast the walnuts in a dry, hot pan. Shake the pan constantly, the nuts burn easily!
- Halve the avocado, remove the pulp and cut into pieces or slices. Squeeze the lemon juice over it. Peel the onion and cut into strips. Halve the pomegranate and remove the seeds. Cut the lettuce leaves into pieces.
- Mix the lettuce, avocado and onion in a bowl, drizzle with olive oil. Scatter broken nuts, crumbled goat cheese, pomegranate seeds and basil leaves on top.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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