Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 125 g rocket
- 300 g cocktail tomatoes
- 2 m avocado (s)
- 3 tablespoon pine nuts
- 3 tablespoon parmesan
- 1 dash lemon juice
- 1 small clove garlic
- 1 small onion (s)
- Balsamic vinegar
- olive oil
- salt and pepper
- honey
Print Recipe
Pin Recipe Instructions
- Wash the rocket, spin dry and cut into bite-sized pieces. Halve the avocados, remove the stone and remove the pulp from the skin with a tablespoon and cut into small pieces or strips. Wash and quarter the tomatoes.
- Place the avocado and tomatoes in a bowl, add a dash of lemon juice so that the avocado does not discolour. Chop the onion, squeeze the garlic clove and add it to the bowl. Season with olive oil, balsamic vinegar, honey, salt and pepper and stir gently.
- Add the rocket just before serving. Roast the pine nuts fat-free in a pan and pour over the finished salad. Finally sprinkle with grated parmesan.
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