Tomato and Avocado Salad with Basil Dressing

Put the tomatoes in a suitable bowl. Cut the olives into strips. Lightly toast the pine nuts in a dry frying pan without adding fat. Add to the tomatoes form.

Stir through sugar, juice of one lemon, balsamic vinegar, salt and pepper. Later, stir in the olive oil in a leisurely manner.

Set aside some smaller basil leaves for garnish, pluck the remaining leaves from the sprigs and cut into the finest strips. Add to the tomatoes. Add two-thirds of the sauce and mix thoroughly.

Before serving, cut the avocados in half, peel, remove the stone, cut the halves in half lengthwise, then slice. Arrange decoratively on plates, drizzle on the spot with the remaining sauce and garnish with basil leaves. Arrange the tomato salad around it.

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