Arugula, tomato and avocado salad

Ingredients for 4 servings:

• 125 g arugula
• 300 g cocktail tomatoes
• 2 m.-sized avocado(s)
• 3 tbsp pine nuts
• 3 tbsp Parmesan
• 1 dash of lemon juice
• 1 small garlic clove(s)
• 1 small onion(s)
• Balsamic vinegar
• olive oil
• salt and pepper
• Honey

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

perfect for a barbecue evening

Wash the arugula, spin it dry, and cut it into bite-sized pieces. Halve the avocados, remove the pit, and scoop the flesh from the skin with a tablespoon, then cut it into small pieces or strips. Wash and quarter the tomatoes. Place the avocado and tomatoes in a bowl and add a dash of lemon juice to prevent the avocado from discoloring. Finely chop the onion, press the garlic clove, and add it to the bowl. Season with olive oil, balsamic vinegar, honey, salt, and pepper, and stir gently. Add the arugula just before serving. Toast the pine nuts in a dry pan and sprinkle over the salad. Sprinkle with grated Parmesan cheese to finish.