Ingredients

• 1/2 head of iceberg lettuce
• 1 raspberry tomato
• 1 ripe avocado
• 1/2 of a small red onion
• 50 g feta cheese
• a mix of fresh herbs (about 2 tablespoons): e.g. basil, oregano, thyme

Vinaigrette

• 1 teaspoon mustard
• 1 tablespoon honey or maple syrup
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• salt and pepper
• a pinch of dried oregano or herbs de Provence

Preparation

1. Shred the iceberg lettuce, season with salt and pepper, drizzle with olive oil and lemon juice, mix. Add the tomato cut into cubes.
2. Then add the peeled and cubed avocado and the onion cut into slivers. Sprinkle with crumbled feta cheese and fresh herbs.
3. Mix all vinaigrette ingredients in a bowl, drizzle it over the salad and gently toss.