Drizzle chard and arugula with olive oil and lemon juice.
Make guacamole from avocado. Mix with olive oil. Finely chop the chili pepper, garlic, add lime juice, salt, pepper and mash a little with a spoon. Put on a plate with Baku tomatoes.
Dress the salad with olive oil, mix and put on a plate. Sprinkle quinoa on top, decorate with radish slices and spread balsamic cream.