Avocado Salad with Curuba Vinaigrette

For the avocado salad with curuba vinaigrette, cut the curuba lengthwise and rub the flesh through a sieve.

Whisk the mustard, garden herbs, salt, pepper and 3 tablespoons of oil through the juice. Coarsely chop the hazelnuts and toast them in a pan with a tablespoon of oil.

Put the lettuce in a salad bowl, peel the avocado, cut it in half and slice it lengthwise into thin slices.

Arrange them as stars on the salad and drizzle the dressing over the salad.

Serve the avocado salad with curuba vinaigrette immediately.

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