Colorful salad with Roquefort sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and clean the lamb's lettuce thoroughly in standing water and let it drain on a sieve. Wash, peel and roughly grate the carrots. Cut avocados in half, remove the seeds and peel the flesh.

2. 2

   Cut the halves lengthwise into slices and immediately sprinkle with lemon juice. Puree yoghurt and Roquefort cheese with the cutting stick of the hand mixer. Season to taste with salt and pepper. Remove the crusts from the whole grain toast and dice.

3. 3

   Melt the fat, add the toast cubes and fry until golden brown. Arrange all ingredients on four plates. Add some salad dressing. Sprinkle with toast cubes. Remaining sauce extra is enough.