Vogerl Salad with Avocados and Parmesan Hips

For the Vogerlsalat with avocados first prepare the Parmesanhippen. To do this, place the shaved Parmesan (it is best to use a cheese slicer to shave it down) on a baking tray lined with baking paper and drizzle with olive oil. Bake them in a preheated oven at about 180 °C until golden brown. Keep an eye on the hips so they don’t burn.

For the salad, fillet the grapefruit and collect the juice. Cut the avocado in half, remove the pit, peel and dice the flesh. Cut the onions into very thin rings and marinate with salt, pepper, sugar, raisins, olive oil, grapefruit juice and balsamic vinegar.

Mix in the grapefruit pulp and diced avocado and let everything sit together for about 20 minutes. Lay out a plate with lettuce and arrange the marinated onion rings, avocado cubes and grapefruit pulp on top. Finally, sprinkle the Parmesan cheese over the Vogerlsalat with avocados.

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