How to make
Roast the hazelnuts for 20 min. in a preheated 320°F (160°C) oven. Let them cool. Cut the zucchini lengthwise into thin slices and put them in a bowl.
Separately, combine the mustard, lemon juice and oil and pour this dressing over the zucchini. Mix, cover with foil and leave them for 30 min. in the fridge. Optionally, you can roast them briefly on the grill.
Halve the avocados, remove the pits, cut the soft part into pieces and sprinkle with lemon juice.
Peel off the chicory leaves. Add them to the zucchini. Add the avocados and salt. In the middle, place the boiled/sauteed seafood, seasoned with spices. Crush the hazelnuts coarsely and sprinkle them over the salad.
