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🥗 Toast croccante con insalata di pomodori e avocado e yogurt dip

300 kcal · 30 min · 4 porzioni

Ingredienti

• 2 pomodori
• 1 avocado
• 200 g yogurt
• 1 cucchiaio erbe fresche tagliate (ad es. menta e basilico)
• 1 cucchiaio succo di limone
• olio d'oliva
• erbe per guarnire (foglie di basilico e menta)
• sale marino
• fiocchi di peperoncino

Preparazione

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem area at the top.
3. 3. Slice the tomatoes into thick rounds.
4. 4. Peel the avocado.
5. 5. Cut the avocado in half lengthwise.
6. 6. Remove the pit carefully.
7. 7. Slice the flesh into wedges.
8. 8. Arrange the tomato and avocado pieces on the plates.
9. 9. Finely chop the herbs.
10. 10. Stir the yogurt with the chopped herbs until smooth.
11. 11. Season the sauce with lemon juice.
12. 12. Add sea salt.
13. 13. Distribute the yogurt sauce around the vegetables.
14. 14. Drizzle the salad with a little olive oil.
15. 15. Sprinkle fresh herbs on top.
16. 16. Serve the salad with a pinch of salt.
17. 17. Add chili flakes.
18. 18. Toast the bread as desired.
19. 19. Serve the bread next to the salad.

Valori per porzione

• kcal: 300
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 25 g