Avocado, peach and walnut salad in a tortilla bowl
Ingredients
-
60g Emmental Grand Cru Ermitage
-
4 tortillas
-
2 peaches
-
1 avocado
-
A few kernels of nut
-
½ bag of salad
-
2 tablespoons of olive oil
-
1 tablespoon of juice of lemon
Preparation
- Place the tortillas in ovenproof bowls.
- Preheat the oven to 160°C (gas mark 5) and bake for 10 minutes. Leave to cool completely on a wire cooling rack.
- Meanwhile, peel and dice the peaches and avocados.
- Combine with cubed Emmental Grand Cru, chopped walnuts and salad.
- Season with salt, pepper, oil and lemon juice.
- Serve the salad in the tortilla bowls.
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