1 large avocado, chopped (approx. 120 gr once pitted and peeled)
10 gr pumpkin seeds
50 gr cress
Mix up your leaves – variety is important to get a good mix of textures and sweet and bitter leaves – this one is baby gem (cut lengthways), chicory, which is slightly bitter (rocket or watercress would work but not as crunchy) and a dolce verde lettuce (romaine, gem or iceberg would work too).
Add a large ripe avocado, pumpkin seeds and cress.
Just before serving, season with salt and pepper and season with freshly squeezed lemon juice. You can make a simple lemon vinaigrette with extra virgin olive oil, white wine vinegar, whole grain mustard and a lot of lemon juice – but don’t forget to add the extra calories in!