Young fresh vegetables with avocado sauce

Ingredients

• radish - 1 bunch
• fennel - 1 head
• young bulbs - 3 pcs.
• young carrots - 4 pcs.
• small cucumber - 1 pc.
• cauliflower - 200 g
• Worcestershire sauce - 1 tsp
• garlic - 1 clove
• chopped parsley - 1 tbsp.
• juice of 1 lemon
• soft cheese - 125 g
• avocado - 2 pcs.
• salt
• natural yogurt - 125 g
• Tabasco sauce - 0.5 tsp

Cooking

Step 1

Peel the carrots and fennel, cut into small cubes with a side of less than 1 cm. Peel the cucumber, cut in half lengthwise, remove the seeds and also cut into cubes. Wash the radishes, pat dry and cut into slices. Separate the cauliflower into florets. Peel the onion, thinly slice. Put all the vegetables in a salad bowl and mix. Peel the avocado, cut in half, remove the pit and drizzle with lemon juice. Punch the avocado pulp in a blender, adding chopped garlic, yogurt, cheese, a few drops of Tabasco and Worcestershire sauce. Salt and pepper. Divide the vegetable mixture among bowls, drizzle with sauce, sprinkle with parsley and serve immediately.