Light Breakfast Part I: Avo Salad + Fresh Fruity Yogurt

Serves two people 

Ingredients: 

For the avo salad: 

2 avocados; peeled and seeded

¼ of a small-sized red onion; cut into strips

100g mixed lettuce (lamb lettuce, red oak leaf, curly endive)

Juice of half a lemon

1 tablespoon of walnuts

2 tablespoons of extra-virgin olive oil

Salt and freshly ground black pepper to taste

For the fruity yogurt: 

1 cup organic yogurt 

1 plum; roughly chopped 

1 kiwi; peeled and roughly chopped 

Preparation: 

Making the avo salad 

Combine the mixed lettuce, red onion, lemon juice, olive oil (1 tablespoon only) and walnuts in a bowl. Transfer to serving plates, put avocados on top (1 avocado per plate), drizzle in the remaining olive oil, and season with salt and black pepper. 

Making the fruity yogurt 

Divide the 1 cup of yogurt equally between two serving glasses. Add the plum and kiwi on top. 

Enjoy!