Summary

Ingredients

• 1 head lettuce (large, fresh and firm)
• 2 boxes cress
• 1 avocado (s), ripe
• 1 bunch radishes, hot
• 4 egg (s) (organic)
• 1 clove garlic
• 6 tablespoon olive oil
• 1 cup yogurt
• 4 tablespoon lemon juice
• salt and pepper
• 1 teaspoon mustard

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Instructions

1. Carefully wash the lettuce and cut into not very small pieces. Drain well and fill into a clean plastic bag, inflate the plastic bag and place in the vegetable drawer in the refrigerator.
2. Boil the eggs until they are waxy. Process the garlic clove with 1 teaspoon salt and a meat knife on a flat surface into a puree. In a large salad bowl, combine the garlic puree with oil, lemon juice, yogurt, mustard and pepper to make a creamy salad dressing. Cut the cress into the sauce. Cut the avocado into pieces, add. Clean the radishes, sliced in the sauce. Slice eggs and add.
3. Take the cold (and crunchy) salad out of the refrigerator and pour it into the salad bowl. Now you can either mix immediately or - what a rarity with a lettuce - you can even wait until all eaters at the table, the meat or the potatoes are done!