Recipes

2 ripe avocados

500 g ripe oxheart tomatoes

1 red onion

1 cucumber

200 g baby spinach

1/2 bunch basil

8 slices of Black Forest ham, finely sliced

For the dressing:

3 tbsp olive oil

2 tbsp avocado oil

2 tbsp apple cider vinegar

1/2 tsp honey

1 tbsp Dijon mustard

1 lime

sea salt, pepper

Halve the avocados, remove the pits, carefully scoop the flesh out of the skin and cut into slices. Slice the tomatoes and cucumber and cut the onion into very fine rings. Wash the spinach and spin dry.

For the dressing, zest the lime. Squeeze out the juice and mix with the olive oil, avocado oil, apple cider vinegar, honey and Dijon mustard. Fold in the lime zest and season with salt and pepper.

Mix the salad ingredients well with the dressing and divide between four bowls. Place the Black Forest ham on top of the salad.

© Schutzverband der Schwarzwälder Schinkenhersteller