Avocado salad with walnuts and raspberry

Crumble the walnuts. Heat a frying pan with non-stick coating, turn down the heat and mix the walnuts with the sugar in the pan.

Allow the walnuts to caramelize light brown with occasional stirring. Remove the walnuts from the pan, place on a plate and allow to cool.

Prak the raspberries 2 in a bowl finely and beat with the mustard, vinegar and oil to a dressing. Season the dressing with salt and pepper.

Remove the lettuce leaves and tear in 2-3 pieces. Cut the mint leaves into strips.

Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into cubes.

Drizzle with the lime juice. Spoon the salad with half of the dressing and spread over plates.

Divide the avocado, walnut and the rest of the raspberries. Sprinkle the rest of the dressing over it and garnish with the mint strips.