Spring Salad with Fried Dumplings and Avocado and Grapefruit Bruschetta

Prepare the sausages in boiling salted water according to the instructions on the packet. Mix the yogurt and lime juice, season with salt and pepper. Wash the lettuce, shake dry and pull apart. Wash, clean and quarter the radishes. Wake and clean the spring onions and cut into fine rings. Wash and clean the sugar snap peas, cut in half at an angle and cook in boiling salted water for about 4 minutes. Drain, rinse in cold water, drain. Wash the chervil and shake dry. Mix the lettuce, radishes, spring onions and snow peas with the dressing.

Drain and dab sausage pockets. Heat the oil in a pan, fry the ravioli in it, turning, for about 4 minutes. Arrange the salad in a bowl, place the dumplings on top and sprinkle with chervil.

Preheat the oven to 200 degrees. Place the baguette slices on a baking tray, brush with olive oil and roast in the oven for about 6 minutes. Meanwhile, peel and fillet the grapefruit and cut into bite-sized pieces. Collect the juice, mix with honey, a little oil and sesame seeds. Think about the baguette slices in the oven. Peel, stone and dice the avocado. Mix with the grapefruit pieces and the dressing, season with salt and pepper. Arrange the salad on the toasted bruschetta slices.

Tip 4: Make the baguette slices at the end and only add the fruity, juicy salad to the toasted bread just before serving. So it stays nice and crispy.

Finally, arrange the spring salad with the bruschetta on a plate and you will have a wonderful beginning of spring on your plate and soon in your stomach.