Colorful rocket salad with soy cream dip
- 250 g red onions
- 3 EL red wine vinegar
- 250 g rocket
- 1 (approx. 300 g) Avocado
- 5 EL lemon juice
- 1 Bund Chives
- 125 g soy cream
- with cream cheese cultures
- salt
- Pepper
20 minutes
light
- 1.
- Peel the onions and cut into thin wedges. Bring the vinegar and 1/8 liter of water to the boil. Add the onion wedges and leave to stand over low heat for about 5 minutes. Clean rocket, wash thoroughly and drain well.
- 2.
- Halve the avocado, remove the stone, peel the halves, cut into thin wedges and drizzle with 4 tablespoons of lemon juice. Wash the chives and cut into fine rolls. Mix the soy cream, remaining lemon juice and half of the chives, season with salt and pepper to taste.
- 3.
- Arrange the rocket, drained onion and avocado wedges on 4 plates. Spread the soy dip on the plates and sprinkle with the remaining chives. Whole grain bread tastes good with it.
1 person approx.:
- 230 kcal
- 960 kJ
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