Emmental crackers with paprika dip
Line a baking tray with baking paper and preheat the oven to approx. 150°C convection oven. Finely grate the Emmental and place it in about 6 evenly sized heaps...
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Avocado and tomato salad with cream cheese dots and pine nuts
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
777
Calories
20 g
Carbohydrates
13 g
Protein
69 g
Fat
Ingredients:
 | Tomatoes (fresh) | 1 ½ (225 g) |
 | Olive oil | 1 Teaspoon |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Basil (fresh or dried) | 10 g |
 | Pine nuts | 15 g |
 | Avocado (fresh) | 1 (160 g) |
 | Lemon juice | 2 Tablespoon |
 | Cream cheese (heavy cream) | 75 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Cut the avocado in half, remove the pit and separate the flesh from the skin. Now cut the avocado into fine strips and spread on a plate. Drizzle with about 1 teaspoon of lemon juice so that the slices do not turn brown.
Step 2:
Wash the tomatoes well, remove the stems and stalks and, if necessary, the seeds according to taste and cut into fine small cubes. Now mix the cubes well with the olive oil and lemon juice and season to taste with salt and pepper. Now spread the whole on the avocado slices.
Step 3:
Wash the basil leaves well, drain and chop finely. Now mix the chopped basil into the cream cheese. In the meantime, toast the pine nuts briefly in a pan without fat and let them cool down.
Step 4:
Now put the cream cheese mixture into a piping bag (if you don't have one, cut a bag at the bottom corner and use this as a piping bag) and put small cream cheese dots on the avocado tomato salad. Finally sprinkle everything with the roasted pine nuts and enjoy.
Macronutrient distribution:
The recipe Avocado and tomato salad with cream cheese dots and pine nuts is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Piping bag
Stove
Teaspoon
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