Salad with Celery, Goat Cheese and Hazelnuts

How to prepare salad with celery, goat cheese and hazelnuts

1. Toast the hazelnuts in the oven at 170°C for 10 minutes.
2. Meanwhile, slice the celery stalks thinly and place them in a bowl. Add the juice from 1/2 lemon (2-3 tablespoons), the zest from 1/2 lemon, and the oil. Sprinkle with a little salt and mix. Let it marinate for 10-15 minutes.
3. Coarsely chop the parsley. Sprinkle the hazelnuts with salt and ground black pepper and crush them in a mortar, but don't grind them too fine - leave some larger pieces. If you don't have a mortar, you can chop them with a knife.
4. In a larger bowl, place the salad mix (sprinkle with a little salt) and pour the celery with all the juice from the bowl on top. Sprinkle the hazelnuts and torn pieces of goat cheese. Mix gently with your hand and transfer to the serving bowl.
6. Place 1/2 avocado on top with the cut side up. Drizzle the cut surface with a little lemon juice.
7. It can be served as is, optionally with some toasted bread. You can skip the cheese and serve it as a side dish with grilled fish or canned tuna. Or make smaller portions and serve them for breakfast/brunch with poached eggs or fried eggs.

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