Arugula, avocado, and tomato salad with pumpkin seeds

Ingredients for 2 servings:

• 125 g arugula
• 1 large tomato(s) (vine tomatoes approx. 150g each), alternatively 2 small
• 1 m.-sized avocado(s), ripe
• 1 spring onion(s)
• 3 tbsp pumpkin seeds
• 1 tbsp Balsamic vinegar, dark
• 1 tbsp extra virgin olive oil
• e.g. sea salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple and delicious salad, vegan

Roast the pumpkin seeds in a pan without fat and set aside. In a bowl, mix the oil and vinegar and season with sea salt and pepper. Finely slice the spring onion and add it to the vinegar and oil mixture. Halve the avocado, remove the pit, and scoop out the flesh from the skin (this works best with ripe avocados using a tablespoon). Dice the tomato and avocado flesh and add it to the bowl. Sort the arugula, wash it thoroughly, and spin it dry. If using large leaves, cut them into bite-sized pieces. Add the arugula and toss the salad gently to avoid crushing the avocado pieces. Season the salad again with sea salt and pepper if desired and sprinkle with the pumpkin seeds. Notes: The avocado makes the salad very filling and can also be eaten as a light main course. In this case, the specified amount is only enough for one person. The avocado is a very high-fat fruit, but because it has a very good fatty acid composition, it doesn’t make you fat. Avocados are also one of the few plant-based sources of vitamin D. Pumpkin seeds are also a very good source of plant-based iron. This makes them a perfect salad for vegetarians and vegans!