This is my favourite summer lunch, I eat bread together with it and I feel satisfied after the salad.
The salad is also great as a side dish for BBQ and as a part of a buffet.

Measures:

tsp = teaspoon full = 5 ml
tbsp = tablespoon full = 15 ml

C = cup = 2,3 dl.

1 serving, just add up for more servings

The recipe

Mushrooms in lime and tarragon with rocket salad

Ingredients:

1 tbsp hazelnuts (without the shell), chopped
2 oz (50 g) mushrooms, cut into halves (after you have removed the root)
½ carrot, cut length wise in thin 2 in (4 cm) slices
1 lime, the juice
½ tsp tarragon, fine chopped
1 tsp avocado oil
¼ red onion
1-1/2 C (3 dl) rocket salad
Parmesan in flakes
salt & pepper.

Direction:

1. Roast the hazelnuts on a dry pan
2. Mix lime juice, avocado oil, tarragon, salt and pepper (this is your dressing)
3. Sauté the mushrooms and carrots in a tad avocado oil
4. Put them in a bowl.
5. Peel and cut the red onion in small pieces (to your taste, if your prefer fine chop it)
6. Wash and rinse the rocket salad add the roasted nuts, mushrooms, carrots and onions.
7. Add the dressing
8. Serve the salad with parmesan flakes.

Tip: you can also use olive oil or rape oil.

[Credit: The Tarragon photo is shot by Zsuzsanna Kilián ]