Avocado salad with apricots and goat cheese
- 50 gram white almonds
- 75 gram mixed oak leaf lettuce
- 75 gram arugula
- 20 gram celeriac
- 20 gram flat leaf parsley
- 2 avocado
- 12 dried apricots
Roast the almonds in a dry, hot frying pan and keep separate.
Tear or cut the lettuce slightly smaller and mix with the celeriac.
Mix the ingredients for the dressing and scrape half of them through the mixed salad. Divide the lettuce over 4 plates.
Place the wedges of avocado, apricots and almonds on top. Divide the goat cheese over it and sprinkle the salad with the rest of the dressing. Sprinkle with pomegranate seeds if necessary.
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