Avocado salad with tomatoes and cashews

Ingredients for 2 servings:

• 1 egg(s)
• 1 handful of cashew nuts (approx. 15 g)
• 1 avocado(s), ripe
• 3 cherry tomatoes
• 2 tbsp chili sauce, sweet
• 1 tsp sugar
• 1 tbsp balsamic vinegar, light
• 1 tbsp olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

From “After Work Quick Recipes”

Hard-boil the egg. Sprinkle the cashews with sugar in a pan and caramelize over medium heat, stirring occasionally. Peel, pit, and dice the avocado. Wash and halve the cherry tomatoes and place them in a bowl with the avocado pieces. Roughly chop the egg and add it to the bowl along with the cashews, then mix everything together. Combine the chili sauce, balsamic vinegar, olive oil, salt, and pepper to make a dressing and pour it over the avocado mixture.