Avocado frieze with colourful salad

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
5 1
Instead of mixing the avocado slices into the salad, we prefer to give them a crispy parmesan breading. Delicious!
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g Lamb's lettuce
  • 150 g cherry tomatoes
  • 1 red onion
  • 75 g Mushrooms
  • 7-10 Tbsp juice of 1 lemon, 1⁄2 Tsp mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 8 TABLESPOONS Oil
  • 2 stem(s) flat leaf parsley
  • 2 Eggs (Gr. M)
  • 30 g grated parmesan
  • 100 g breadcrumbs or panko (Japanese breadcrumbs)
  • 2 firm avocados (not quite ripe)
  • 2-3 TABLESPOONS Flour

Directions

  1. 1

    Clean, wash and drain the salad. Wash and halve the tomatoes. Peel onion, cut into rings. Clean the mushrooms, wash if necessary, cut into slices. Mix 3 tablespoons lemon juice, mustard, salt and pepper.

  2. 2

    Fold down 3 tbsp. oil. Wash parsley, chop finely and stir in.

  3. 3

    Whisk eggs with salt and pepper. Mix parmesan and breadcrumbs. Cut avocados in half, remove seeds. Remove the flesh from the skin and cut into approx. 2 cm thick slices. Sprinkle with the rest of the lemon juice.

  4. 4

    Turn the avocados first in flour, then in egg and breadcrumbs. Fry in 5 tablespoons of hot oil for 3-4 minutes while turning. Mix salad, tomatoes, onion, mushrooms and dressing. Arrange everything.

Nutrition Facts

KCAL
570 kcal
CARBS
22 g
FATS
46 g
PROTEINS
12 g