Avocado-tomato spread with arugula sprouts

Ingredients for 1 servings:

• 1 avocado(s), ripe
• 1 m.-large tomato(s), ripe
• 50 g sunflower seeds
• 70 ml water
• 1 tsp, leveled sea salt
• n. B. Pepper, freshly ground
• ½ m.-sized lemon(s), the juice
• 1 small onion(s), approx. 35 g
• 2 tbsp sprouts (arugula)

Instructions

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

vegan spread, also delicious as a dip for raw vegetables or for wraps

Puree the sunflower seeds with the water. Peel the onion and chop into large pieces. Halve the avocado, remove the pit, and scoop out the flesh. Add the onion, avocado flesh, and lemon juice to the sunflower seeds and puree everything again until smooth. Season with salt and pepper. Finely dice the tomato and fold it into the avocado spread along with the arugula sprouts. The finished spread is best enjoyed fresh. Leftovers can be stored in the refrigerator for about 2 days, tightly closed. Then it is recommended to add the avocado pit to the cream, as the pit contains enzymes that protect the avocado flesh from browning. Tip: The best way to grow arugula sprouts is in a sprouting device with a sieve insert. To do this, place the arugula seeds on the sieve insert, moisten briefly, and let them germinate for about 5 days. Rinse twice a day. To harvest the sprouts, first rinse them, gently shake them dry and then harvest them with scissors above the seed coat.