French salad with lamb fillet and avocado yoghurt sauce

Name: French salad with lamb fillet and avocado yoghurt sauce
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 small avocado (about 100 g); 1 small clove of garlic; 30 g low-fat plain yoghurt; 30 ml Vegetable broth; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (approx. 80 g) Lamb filet; 1 TEASPOON Oil; 50 g Rocket; 50 g Frisée salad; 50 g cherry tomatoes; 20 g white mushrooms

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1/2 small avocado (about 100 g)
1 small clove of garlic
30 g low-fat plain yoghurt
30 ml Vegetable broth
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (approx. 80 g) Lamb filet
1 TEASPOON Oil
50 g Rocket
50 g Frisée salad
50 g cherry tomatoes
20 g white mushrooms

Directions

1
Remove the avocado pulp from the skin with a spoon. Peel garlic and chop finely. Briefly mash the avocado, yoghurt, stock, garlic and lemon juice. Season to taste with salt and pepper.
2
Wash the meat and dab dry. Heat the oil in a pan, add the meat and fry it all around for 2-3 minutes. Remove and season with salt and pepper. Clean and wash the salad. Pick the frisée salad into bite-sized pieces.
3
Wash and halve the tomatoes. Clean and clean the mushrooms and cut into wafer-thin slices. Mix salad, tomatoes and mushrooms, season with salt and pepper. Cut meat into pieces and arrange on a plate with the salad.
4
Add the avocado yoghurt sauce.