Avocado salad with Parmesan, arugula and Parma ham

Ingredients for 4 servings:

• 250 g arugula
• 8 slices of Parma ham
• 1 lemon(s)
• 75 g Parmesan
• 250 g tomato(s) (cocktail tomatoes)
• 2 avocados
• salt and pepper
• Sugar
• Olive oil or pumpkin seed oil
• Balsamic vinegar
• Herbs (e.g. basil)

Instructions

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

Wash the arugula, shake it dry, and trim off any old ends. Then cut it in half and arrange it in a circle on a platter. Halve the avocados, remove the pits, and lift them out of the skins with a spoon. Lay the halves flat and cut them lengthwise once and widthwise several times into large pieces. Place them in the middle of the arugula leaves. Wash and dry the tomatoes, and cut each in half. Place them on the salad, also near the edge. Now drizzle the salad with a vinaigrette made from oil, balsamic vinegar, salt, pepper, herbs, a little lemon juice, and a good pinch of sugar or honey. Finally, scatter coarsely shaved Parmesan over the top, arrange the ham on top, and serve.