Avocado Ribbon Salad with Sun-Dried Tomatoes and Citrus Dressing
Avocado Ribbon Salad with Sun-Dried Tomatoes and Citrus Dressing
Ingredients:
1 pack Eisberg Ribbon Salad mix (190 g)
1 pink grapefruit
150 g pomelo
1 cucumber
1 medium red onion
250 g sun-dried tomatoes
2 ripe avocados
150 g feta cheese
1 handful of croutons
½ bunch of parsley
For the dressing:
1 sachet Eisberg cold-pressed lime oil blend (20 ml)
200 ml orange juice
1 tsp mustard
a pinch of salt
juice of ½ lime
Preparation:
Place the Eisberg Ribbon Salad mix into a large mixing bowl. Add the segmented grapefruit and pomelo, along with the cucumber cut into 1.5 cm pieces, thinly sliced red onion, diced sun-dried tomatoes, and ripe avocado slices. Gently toss everything together to evenly distribute the flavors.
Crumble the feta cheese over the top, then sprinkle with crunchy croutons and garnish with freshly chopped parsley.
For the dressing, place the orange juice and mustard into a blender. While blending, slowly drizzle in the oil in a thin stream to create a smooth, silky texture. Season with salt, add lime juice to taste, and drizzle the dressing over the salad before serving.
