Tomato and Avocado Salad

Summary

Ingredients

• 60 g rocket
• 1 avocado (s), ripe
• 2 large tomato (s), ripe
• 2 tablespoon pumpkin seeds
• Crema di Balsamico, vegan
• Sea salt and pepper
• olive oil

Print Recipe Pin Recipe

Instructions

1. Roast the pumpkin seeds in the pan without fat and set aside.
2. Wash the rocket, spin dry well and cut roughly. Wash, dry and slice the tomatoes. Halve the avocado, remove the stone, remove the pulp from the skin with a large soup spoon in one piece and cut into slices.
3. Spread some crema di balsamic vinegar on a large plate and serve with the rocket. Alternately place the tomato and avocado slices in a circle, slightly overlapping, on the rocket. Season with sea salt and pepper, drizzle with a little olive oil and garnish with the crema di balsamic vinegar to taste. Scatter the pumpkin seeds on top and serve immediately.