Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 0.5 ½ pomegranate, ripe
- 8 cocktail tomatoes
- 1 head romaine lettuce
- 50 g pine nuts
- 1 scoop mozzarella
- 2 slices white bread
- some olive oil
- 1 avocado (s)
For the dressing:
- 5 tablespoon natural yogurt
- 3 tablespoon olive oil
- 2 tablespoon vinegar
- 1 teaspoon honey
- parsley
- some lemon peel, untreated, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the white bread into fine cubes, toast with olive oil and let cool. Roast the pine nuts without oil and let them cool.
- Dice the avocado and tomatoes. Then cut the lettuce crosswise into fine strips, mix with the avocado and tomatoes and arrange on a platter.
- Core the pomegranate and tear the mozzarella into 1 cm pieces. Then everything is sprinkled over the salad with the pine nuts.
- Mix all ingredients for the dressing, season to taste and drizzle over the salad. Finally, sprinkle with the croutons.
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