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🍽️ Fresh Tomato Salad with Creamy Avocado Dressing

285 kcal · 30 min · 4 servings

Ingredients

• 800 g small, colorful tomatoes (green, yellow and red)
• 1 very ripe avocado
• 2 tbsp sour cream
• Wasabi (tube)
• 1 stalk celery
• 100 g medium-aged Gouda
• sea salt
• watercress
• balsamic cream

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Cut the washed tomatoes into four equal quarters.
3. 3. Rinse the celery stalks under running water.
4. 4. Slice the celery into very thin slices or use a grater to shred it.
5. 5. Peel the avocado and cut it in half lengthwise.
6. 6. Remove the large pit from the avocado half.
7. 7. Mash the avocado flesh into a puree using a fork.
8. 8. Grate half of the required cheese amount finely.
9. 9. Mix the grated cheese with the sour cream (Schmand).
10. 10. Stir the cheese and sour cream mixture into the avocado puree.
11. 11. Season the avocado mixture with wasabi (a spicy Japanese root) and sea salt to taste.
12. 12. Gently fold the prepared tomatoes and celery into the avocado mixture.
13. 13. Take a food ring and place it on the plates.
14. 14. Fill the salad mixture into the ring to stack it neatly.
15. 15. Carefully remove the food ring so the salad stands on the plate.
16. 16. Slice the remaining cheese into thin slices.
17. 17. Cut the cheese slices further into thin strips.
18. 18. Sprinkle the cheese strips and cress over the plated salad.
19. 19. Decorate the plates with some balsamic cream and serve the salad.

Nutrition per serving

• kcal: 285
• Protein: 7 g · Fett/Fat: 22 g · Carbs: 14 g