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🍽️ Mixed leaf salad with avocado and cheese

257 kcal · 30 min · 4 servings

Ingredients

• 150 g romaine lettuce heart (1 romaine lettuce heart)
• 150 g small radicchio (1 small radicchio)
• 1 lime
• 1 tbsp maple syrup
• Fleur de sel
• pepper
• 6 tbsp olive oil
• 1 ripe avocado
• 2 sprigs basil
• 30 g Pecorino (1 piece)

Instructions

1. 1. Wash the leaf salads thoroughly.
2. 2. Spin the leaves dry.
3. 3. Tear the leaves into bite-sized pieces.
4. 4. Place the salads in a large bowl.
5. 5. Cut the lime in half.
6. 6. Squeeze the lime juice.
7. 7. Whisk the lime juice with maple syrup.
8. 8. Season the mixture with fleur de sel (fine sea salt) and pepper.
9. 9. Whisk in the olive oil.
10. 10. Peel the avocado.
11. 11. Halve the avocado and remove the pit.
12. 12. Slice the flesh into thin slices.
13. 13. Wash the basil.
14. 14. Spin the basil dry.
15. 15. Pluck the leaves from the stems.
16. 16. Slice the leaves into thin strips.
17. 17. Drizzle half of the vinaigrette over the salad.
18. 18. Toss the salad gently.
19. 19. Plate the salad onto four plates.
20. 20. Pour the remaining vinaigrette over the avocado slices.
21. 21. Arrange the avocado slices on top of the salad.
22. 22. Sprinkle the basil strips over the top.
23. 23. Shave the cheese over the dish.

Nutrition per serving

• kcal: 257
• Protein: 3 g · Fett/Fat: 25 g · Carbs: 3 g