Wild rice, avocado and carrot salad with red pesto

Ingredients for 1 servings:

• 100 g wild rice
• 1 avocado(s)
• 2 carrots
• 1 handful of romaine lettuce
• 1 small radicchio
• 100 g sheep’s cheese
• 3 small dried apricots
• 1 organic lemon(s)
• 2 tbsp apple cider vinegar
• salt and pepper
• 3 tsp pesto, red
• 2 tbsp natural yogurt
• flowers, edible

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Lunch date with Svetlana

Cook rice from the previous day or according to the instructions. In the meantime, wash the vegetables. Peel and grate the carrot. Chop the lettuce. Cut the avocado into small pieces. Dice the feta cheese and apricots. Dressing: Place 2-3 teaspoons of red pesto into a jam jar. Add the yogurt, vinegar, a little lemon juice, a little lemon zest, salt, and pepper, and shake vigorously. Layer the salad in the jar, pour the dressing over it, top with the flowers, and you have summer in a jar.