Peel rhubarb and slice or shave into fine strips.
Cut radishes into thin slices, marinate with sugar, salt and some of the sesame dressing for 15 minutes.
Meanwhile, peel the avocado and cut into pieces. Mix gently with the sesame dressing, garden cress and washed romaine lettuce hearts.
Arrange the avocado and lettuce on a plate and arrange the rhubarb and radishes on top.
Scatter the croutons on the salad.
Preparation Tip:
It goes well with fried shrimp seasoned with a little chili.
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