Sprout Salad with Avocado Dressing
For the dressing: Peel the avocado, halve lengthwise and remove the pit. Purée the pulp with 1 tablespoon of vinegar and the sour cream. Peel garlic, crush into a paste with the salt and stir into the avocado dressing. Season with pepper. Rinse and coarsely grate the zucchini and carrot.
Rinse the sprouts, drain and mix alongwith with the vegetables into the dressing. Rinse iceberg lettuce, pluck into large pieces and distribute on four plates. Drizzle the lettuce with remaining oil and vinegar. Serve the sprout salad on top. Peel the onion, cut into thin rings and sprinkle with the chopped chives over the salad. Serve with the avocado dressing on the side.