Summary

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

1. Cut the white bread into fine cubes, toast with olive oil and let cool. Roast the pine nuts without oil and let them cool.
2. Dice the avocado and tomatoes. Then cut the lettuce crosswise into fine strips, mix with the avocado and tomatoes and arrange on a platter.
3. Core the pomegranate and tear the mozzarella into 1 cm pieces. Then everything is sprinkled over the salad with the pine nuts.
4. Mix all ingredients for the dressing, season to taste and drizzle over the salad. Finally, sprinkle with the croutons.