Green salad bowls with avocado

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the asparagus and trim about 2 cm off the bottom ends. Heat the olive oil in a frying pan and fry the asparagus for about 5 minutes, turning occasionally. Transfer to the bowls.

2. 02

   Open the pea pods and remove the peas. Cook for about 10–15 minutes, then add to the bowls.

3. 03

   To make the avocado roses, halve the avocados and remove the stones with a spoon. Carefully peel off the skins. Place the avocado halves cut-side down on a board and cut into very thin slices (approx. 2–3 mm). Squeeze the lemon and drizzle the juice over the avocado slices. Fan out the slices and carefully curl them into roses. Place the avocado roses in the bowls.

4. 04

   Finely chop the pistachio kernels and sprinkle over the avocado roses.

5. 05

   Wash the spring onions, trim the ends and slice the middle sections diagonally. Wash the baby spinach and gooseberries. Divide the spring onions, baby spinach and gooseberries between the bowls.

6. 06

   Drain the chickpeas and add to the bowls.

7. 07

   Wash the parsley, basil, chives and cress, then pat dry. Roughly chop the herbs and add to the bowls.

8. 08

   For the dressing, blend the almond butter, olive oil, apple cider vinegar, dates and salt until smooth. Pour the dressing over the bowls and sprinkle with the black sesame seeds.