Goat cheese salad with avocado

Ingredients for 4 servings:

• 1 head of lettuce, for example iceberg lettuce
• 1 carrot(s)
• 1 bell pepper
• 1 half cucumber(s)
• 250 g tomatoes
• 1 avocado(s)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• some honey
• salt and pepper
• some walnuts, optional
• 2 rolls of goat cheese
• some flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

simple and vegetarian

Wash the lettuce, peppers, tomatoes, and cucumber and cut into bite-sized pieces. Peel and grate the carrot. Halve the avocado, remove the flesh from the skin, and cut into cubes. Cut the goat cheese rolls into approximately 2 cm slices and coat them well in flour, ensuring all sides are well coated. Heat oil in a pan. When it’s hot, add the cheese slices and fry for about 2 minutes on each side. Be careful! Remove the pan from the heat while the slices are in the pan, as if it gets too hot, the cheese slices will burst. Divide the lettuce, peppers, tomatoes, cucumber, grated carrots, and avocado among four plates. Place the cheese slices on top. There should be about four on each plate. For the dressing, mix the olive oil with the balsamic vinegar, honey, salt, and pepper. Lightly drizzle the salad with a little of the dressing. Serve the rest of the dressing on the side. If you want to sprinkle walnuts on top, toast them in a dry pan beforehand.