Arugula salad with cashew nuts, avocado and feta cheese

Ingredients for 2 servings:

• 200 g arugula
• ½ head of lettuce (e.g. Lollo Rosso or oak leaf lettuce)
• 1 avocado(s)
• 10 cocktail tomatoes
• 200 g feta cheese made from sheep’s milk
• 1 can cashew nuts, salted
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious – light main meal

Wash and trim the arugula and lettuce, then cut into bite-sized pieces. Peel the avocado (it should give slightly when pressed; only then is it ripe), remove the pit, and dice the flesh. Wash and quarter the cherry tomatoes. Mix everything in a large bowl. Crumble the feta cheese over the top and add the cashews. Mix together a dressing from balsamic vinegar, olive oil, salt, and pepper and drizzle over the salad. Mix everything well. If the dressing seems too thin, add vinegar to oil in a 1:2 ratio. This salad is also great as a starter or side dish—the specified amount will serve 4-6 people.