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🥗 Avocado Boats with Herb Dip and Fresh Spinach-Tomato Salad

432 kcal · 30 min · 4 servings

Ingredients

• spinach 100 g
• cherry tomatoes 250 g
• avocado 2 pcs.
• chives, fresh 5 g
• cream cheese, plain 200 g
• yogurt, plain 50 g
• salt pinch
• pepper, black ground pinch
• olive oil 3 tbsp
• baguette 1 pc.

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Let the spinach drain well.
3. 3. Also wash the tomatoes thoroughly.
4. 4. Cut the washed tomatoes in half.
5. 5. Cut the avocados in half lengthwise.
6. 6. Remove the pit from the avocado half.
7. 7. Wash the chives.
8. 8. Pat the chives dry with a kitchen towel.
9. 9. Slice the chives into fine rings.
10. 10. Place the cream cheese into a bowl.
11. 11. Add the yogurt to the cream cheese mixture.
12. 12. Add the sliced chive rings.
13. 13. Mix the dip ingredients well together.
14. 14. Season the dip to taste with salt.
15. 15. Season the dip to taste with pepper.
16. 16. Place the drained spinach into a separate bowl.
17. 17. Add the tomato halves to the bowl with the spinach.
18. 18. Drizzle some olive oil over the salad.
19. 19. Season the salad with a pinch of salt.
20. 20. Season the salad with a pinch of pepper.
21. 21. Toss the salad gently until everything is well coated.
22. 22. Take a plate.
23. 23. Place a portion of the spinach-tomato salad on the plate.
24. 24. Place an avocado half on top of the salad.
25. 25. Fill the avocado hollow with the herb dip.
26. 26. Serve the dish together with baguette.

Nutrition per serving

• kcal: 432
• Protein: 9 g · Fett/Fat: 34 g · Carbs: 26 g