Avocado salad with carrots, radishes and marinated onions

Ingredients for 2 servings:

• 1 avocado(s), ripe
• 1 carrot(s)
• 4 radishes
• ½ lime(s), the juice
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp extra virgin olive oil
• ½ garlic clove(s), crushed
• 1 tbsp, heaped parsley leaves, flat parsley
• ½ tbsp mint leaves
• ¼ onion(s), red
• some salt
• 1 tbsp lime juice

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

The day before, mix the finely diced onion with a little salt and a tablespoon of lime juice, cover, and marinate in the refrigerator overnight. The next day, for the dressing, mix the lime juice with salt, pepper, and sugar, then whisk in the olive oil. Halve the avocado, remove the stone, carefully scoop out the flesh, cut into wedges, and drizzle with a little of the dressing. Wash and peel the carrot, and peel it lengthwise into strips using a vegetable peeler. Clean and wash the radishes, and cut them into thin slices. Toss the vegetables in the dressing, remove them, let them drain slightly, and serve with the avocado wedges. Mix the leftover dressing with the onions (without the marinade), the garlic, and the finely chopped herbs, and spread it over the salad.