Colorful Vegetable Salad in Tortilla Bowls

Cut the tortillas into squares and cook each in a pan with a little butter for about 1 minute. Remove and press into small ramekins or muffin tins (about 6 cm in diameter) (approximately 2 inches). Place a second smaller bowl on top of the tortilla to weight it down and let cool.

Peel the carrot and dice finely. Rinse and trim the scallions and cut into thin rings. Rinse the zucchini and cut into small cubes. Rinse the tomatoes, cut out the stems and chop. Rinse the basil and shake dry.

Heat the oil in a large frying pan and sauté the carrot for 2-3 minutes. Add the scallions and zucchini and sauté briefly. Add 2-3 tablespoons of water and cook for another 5 minutes.

Meanwhile, cut the avocado in half, remove the pit and cut into small cubes. Drizzle with lemon juice.

Add the tomatoes to the vegetable mixture and sauté 1-2 minutes, then add the avocado and remove from heat. Mix with sherry vinegar and season with salt and cayenne pepper. Stir in the basil and let cool to lukewarm.