Salad with beetroot spaghetti, grilled avocado and feta

Ingredients for 1 servings:

• 2 handfuls of green lettuce, e.g. leaf lettuce, Bolognese or iceberg lettuce
• 1 beetroot
• ¼ cucumber(s)
• 1 tsp fresh dill, chopped
• 1 clove(s) garlic, finely chopped
• 1 tbsp hazelnut oil
• 2 tbsp vinegar
• e.g. salt and pepper
• e.g. feta cheese
• 1 avocado(s) (Hass avocado)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Cut the beetroot into spaghetti using a spiralizer. If the beetroot is washed thoroughly beforehand, the skin can be used. Tear the green lettuce into bite-sized pieces, wash and slice the cucumber, and place both in a deep plate or small bowl. For the marinade, mix the vinegar, oil, dill, garlic, salt, and pepper well and pour over the lettuce and cucumber. Place the beetroot spaghetti on the lettuce and scatter the feta pieces over the top. Peel the avocado, cut into pieces, and grill in a dry grill pan for 4 minutes per side. Then place on top of the lettuce.