← All recipes

🍽️ Crispy iceberg lettuce salad with creamy avocado dressing

170 kcal · 30 min · 4 servings

Ingredients

• 1 ripe avocado
• 2 tbsp fruit vinegar
• 100 g sour cream
• 1 clove garlic
• salt
• pepper (from the mill)
• zucchini (50 g each)
• carrots (50 g each)
• 100 g sprouts
• 100 g iceberg lettuce
• 1 tbsp oil
• 1 small red onion
• 2 tbsp chive rings

Instructions

1. 1. Peel the avocado and cut it in half lengthwise.
2. 2. Remove the pit from the avocado.
3. 3. Place the avocado flesh into a blender.
4. 4. Add one tablespoon of vinegar and the sour cream.
5. 5. Blend the mixture until it is completely smooth.
6. 6. Peel the garlic clove.
7. 7. Mash the garlic together with the salt into a fine paste.
8. 8. Stir the garlic paste into the avocado dressing.
9. 9. Season the dressing with pepper to finish.
10. 10. Thoroughly wash the zucchini and the carrot.
11. 11. Remove the hard ends from the zucchini and the carrot.
12. 12. Coarsely grate the zucchini and the carrot.
13. 13. Wash the grain sprouts.
14. 14. Let the sprouts drain well in a colander.
15. 15. Mix the drained sprouts with the grated vegetables.
16. 16. Fold the vegetable-sprout mixture into the avocado dressing.
17. 17. Wash the iceberg lettuce.
18. 18. Tear the iceberg lettuce into large, irregular pieces.
19. 19. Distribute the lettuce pieces onto four plates.
20. 20. Drizzle the salad with the remaining vinegar.
21. 21. Add a little oil.
22. 22. Place the sprouts and vegetables mixed with dressing on top of the salad.
23. 23. Peel the onion.
24. 24. Slice the onion into very thin rings.
25. 25. Distribute the onion slices over the finished salad.
26. 26. Sprinkle the chive rings over the salad.

Nutrition per serving

• kcal: 170
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 12 g