Green spring salad with avocado dressing

Cut the zucchini in quarter lengthwise. Remove the seeds with a sharp knife and cut the flesh into slanted slices of approx. 1 cm thick.

Heat the oil in a stirring stir-fry the zucchini 3 minutes. After 2 minutes, press the garlic over it. Season with pepper and salt. Put in a bowl.

Break the bottom of the asparagus and cut into 3 pieces. Bring a pot of water to the boil and boil with the garden peas for 4 minutes.

Drain the vegetables and rinse with cold water. Add to the zucchini.

Halve the avocado in half and remove the kernel.

Puree the pulp of the avocado with the juice of the lime, the tabasco, yogurt, parsley, the water and salt into a thick liquid dressing.

Spoon half of the dressing over the salad. Tear the mozzarella into pieces and place on the salad.

Sprinkle with the parsley and serve the rest of the avocado dressing separately. Bon appétit! .