Salad omelette

Disassemble the salad into leaves, rinse, dry and cut into pieces. Peel the avocado, remove the bone, cut the flesh into pieces. Rinse the red beans, roll on a sieve, let the water drain. Cut the tomatoes into small cubes, peel the sweet pepper from the seeds and chop, cut the pickled pepper into pieces. For the sauce, mix the olive oil, lime juice, salt and ground pepper. Mix vegetables, pour sauce and refrigerate for 1 hour. Lightly bake omelettes and fill with lettuce.