Colorful Salad Platter with Raw Vegetables and Parmesan Dressing

Coarsely chop the toast and place in a tall container with the milk. Add the Parmesan cheese, egg, lemon juice and zest, salt and pepper and puree finely with a hand blender.

Wash and dry the baby spinach and lettuce. Peel the carrots and cucumber and shave them into fine strips with a peeler and add a little salt. Clean and peel the celery and cut into sticks about 10 cm long. Clean radishes and cut into fine leaves. Halve or quarter cherry tomatoes. Halve avocado, remove pit, peel and slice halves.

Mix lettuce and spinach in a bowl with some parmesan dressing, arrange on plates and spread the sliced vegetables all around.

Drizzle salad plate with a little dressing and olive oil and serve garnished with cress.

Preparation Tip:

The salad platter can be served as a healthy snack, for example.

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