Roughly chop pistachios and fry them in some oil. In the same pan, fry lemon slices until slightly charred, remove the seeds and rind and chop them.
Chop dill, parsley and lettuce, wash and spin in a salad spinner. Cut avocado into chunks.
Combine the pistachios with/ some olive oil, lemons, and honey in a bowl. Grate some garlic, add some S&P and mix.
Add the pistachios mix to the lettuce and fresh herbs. Add the avocado and crumble queso fresco. Garnish with some additional whole pistachios.
