A delicious and fresh vego lunch. Finish off with a cup of hot tea for even better saturation
2 servings.
Ingredients
50 g diced fat, 10%
100 g halved (yellow) cherry tomatoes
50 g shredded cucumber
115 g cooked chickpeas (1 small package)
75 g diced watermelon
1 sliced avocado
50 g lettuce leaf
cv. 1 teaspoon squeezed lemon
¼ sliced red onion
2 tablespoons pumpkin and / or sunflower seeds
Dressing:
½ tbsp red wine vinegar
½ tbsp of onion juice
½ tablespoon of olive oil
salt and pepper
Do this
Place fat, tomatoes, cucumber, chickpeas, melon and avocado on a bed of lettuce leaves. Drop the lemon over the avocado so that it does not darken if the dish is not to be served immediately. Sprinkle with the onion strips. Whisk together the dressing and spoon over just before serving. Top with seeds.