Make the pesto. Discard any green part of the garlic, then mix the garlic with the basil, hazelnuts, Parmesan, olive oil, and a few pinches of salt and pepper. Keep in a cool place.
Peel the kiwis and cut them into small pieces. Cut the cucumber in half lengthways and cut into thin slices.
Wash and drain the baby spinach and beetroot leaves and the purslane. Peel and slice the onions and finely slice the green parts. Strip the chervil leaves from their stalks.
Peel the avocados, cut the flesh into pieces and sprinkle them with lemon juice.
Make the vinaigrette by mixing all the ingredients together.
Add the baby leaves, kiwis, cucumber, avocados, chervil, and onions (including the green parts). Mix together gently.
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