Colorful summer salad

20 minutes

simple

Ingredients

Ingredients for 4 servings

5 tbsp rapeseed oil
3 tbsp vinegar
1 tbsp lemon juice
1 tbsp mustard
salt, pepper
2 avocados
300 g cherry tomatoes
2 spring onions or onions
200 g of mature Emmentaler AOP

Star of the dish

Gotthelf Slow Food

Preparation

Mix the rapeseed oil, vinegar, lemon juice, mustard, salt and pepper to make a sauce.

Cut the avocados in half, remove the pits, remove the flesh from the skin and cut into cubes. Cut the tomatoes in half. Slice the spring onions with the green part into thin rings. Cut the Emmentaler AOP into sticks. Mix all the ingredients with the sauce and serve as soon as possible.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Finger food/Snack

Colorful summer salad

Ingredients for 4 servings

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