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🥗 Colorful salad with avocado, cucumber, peach, and Gorgonzola

540 kcal · 30 min · 4 servings

Ingredients

• 1 small organic salad cucumber
• 1 avocado
• 2 tbsp lemon juice
• 1 small stalk leek
• 2 tbsp pepper (pickled, drained)
• 1 can peaches
• 4 tbsp olive oil
• 4 tbsp white balsamic vinegar
• salt
• 250 g blue cheese

Instructions

1. 1. Wash the cucumber thoroughly under running water.
2. 2. Pat the cucumber dry with a kitchen towel.
3. 3. Slice the cucumber into thin rounds.
4. 4. Cut the avocado in half and remove the pit.
5. 5. Slice the avocado flesh into wedges.
6. 6. Peel the skin off the avocado wedges.
7. 7. Drizzle the avocado with lemon juice immediately to prevent browning.
8. 8. Wash the leek thoroughly.
9. 9. Slice the leek into thin rings.
10. 10. Take the peaches out of the can or jar.
11. 11. Slice the peaches into thin wedges.
12. 12. Put all prepared ingredients into a large bowl.
13. 13. Mix the ingredients in the bowl well together.
14. 14. Season the salad with oil, vinegar, and a pinch of salt.
15. 15. Cut the Gorgonzola into small cubes.
16. 16. Fold the Gorgonzola cubes gently into the salad.
17. 17. Taste the salad one more time and adjust the seasoning if needed.
18. 18. Plate the salad.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 540
• Protein: 10 g · Fett/Fat: 42 g · Carbs: 29 g