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🍽️ Fresh Tomato and Avocado Salad

162 kcal · 30 min · 4 servings

Ingredients

• 1 avocado
• 2 beefsteak tomatoes
• 2 tbsp chive rings
• 1 garlic clove
• 2 tsp mustard (medium hot)
• 3 tbsp olive oil (extra)
• 1 tsp mustard seeds
• pepper
• lemon zest (for garnish)

Instructions

1. 1. Wash the avocado thoroughly under running water.
2. 2. Peel the avocado and cut it in half lengthwise.
3. 3. Carefully remove the pit with a spoon.
4. 4. Cut each avocado half into six equal wedges.
5. 5. Wash the tomatoes thoroughly as well.
6. 6. Remove the hard green stem from the top of the tomatoes.
7. 7. Slice each tomato into at least four thick, nice slices.
8. 8. Put the mustard into a small bowl.
9. 9. Add the oil and four tablespoons of water.
10. 10. Stir the mixture smoothly with a spoon until no lumps remain.
11. 11. Put the mustard seeds into a mortar.
12. 12. Crush the seeds coarsely with the pestle.
13. 13. Chop the chives finely and add them to the mustard mixture.
14. 14. Peel the garlic clove completely.
15. 15. Press the garlic through a garlic press directly into the sauce.
16. 16. Season the dressing to taste with black pepper.
17. 17. Get four flat plates ready.
18. 18. Place one tomato slice and one avocado piece on each plate in an alternating pattern.
19. 19. Pour the finished salad dressing evenly over the fruit and vegetables.
20. 20. Grate some lemon zest over the top to garnish the salad.
21. 21. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 162
• Protein: 2 g · Fett/Fat: 14 g · Carbs: 6 g