Fresh Salad Bowl with Baby Spinach
20—30 Min
"Bowls" are definitely on trend this year, and this dish is no exception. Quite right too, as it's incredibly healthy and looks great to boot — it's a feast for your eyes as well as your stomach! Adding rustic herbs from the mill results in a tasty blend of intense herbs.
Ingredients 4 Portions
- 1 Avocado
- 1 Baby spinach, handful
- 1 Baguette
- 1 Bunch of chives
- 2 Eggs
- 4 Radishes
- 4 tbsp.Olive oil
- 2 tbsp.Lemon juice
- 1 tbsp.Butter
- 1 pinchRustic Herbs
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Soft-boil the eggs, leave to cool, peel and put to one side.
- 2
Peel the avocado, remove the stone and dice the flesh. Wash the radishes, remove their stalks and slice. Roll the chives up into a thin bunch and chop. Add everything to a bowl with the baby spinach.
- 3
Marinate with the lemon juice and olive oil. Mix all the ingredients together well and season with sea salt and ground pepper to taste.
- 4
Dice the baguette. Heat the butter in a pan add the cubes of baguette and flash fry until they are light brown.
- 5
Cut the boiled eggs in half and add to a bowl with the croûtons.
- 6
Top the dish with Rustic Herbs to finish and enjoy.
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