Divide the washed lettuce leaves with watercress evenly on plates. Sprinkle quinoa sprouts on top. Quarter the avocados, cut them into fans, sprinkle with the juice of one lemon and arrange two avocado fans on the edge of each plate.
Mix the dressing: start by mixing the vinegar and spices together, then add the oil. Pour the sauce over the salad.
(*) Quinoa is a cereal-like plant from the Andes, but it belongs to the buttercup family. Quinoa contains a lot of vegetable egg white, rich in vital substances and also calcium. You can pull the sprouts more equally from a grain (36 hours).
Tip: Always use aromatic spices to refine your dishes!
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