Jerusalem Artichoke Salad with Avocado

For the Jerusalem artichoke salad with avocado, heat the clear soup, add the lentils and swell at low temperature with the lid closed for 30 minutes. Then strain in a sieve and drain.

Prepare a salad dressing with pepper, salt, vinegar, a good pinch of sugar and oil. Peel the Jerusalem artichokes and grate them coarsely into the salad dressing. Add the lentils and let them stand for half an hour.

Roast the sunflower seeds in a frying pan without fat until golden brown. Peel the avocados, cut them into quarters lengthwise and remove the seeds. Cut diagonally into thin slices and sprinkle with lemon juice.

Cut the chives into fine rolls. Add the avocado, sunflower seeds and chives to the Jerusalem artichoke salad. Arrange the Jerusalem artichoke salad with avocado and serve.

Preparation Tip:

Toasted gray bread goes well with Jerusalem artichoke salad with avocado.

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