For the salad with avocado cream to fall in love, wash the iceberg lettuce and cut into strips. Wash the cucumber, tomatoes and red bell pepper.
For the hearts, cut the bell bell pepper in half, seed it and cut out as many hearts as desired with a heart cookie cutter.
Cut small cubes from the remaining bell bell pepper. Dice the cucumber as well and cut the tomatoes in half.
Cut the avocado in half lengthwise and scoop out the pit. Using a spoon, carefully scoop the flesh out of the skin and mash with a fork.
Squeeze the lemon and mix with the avocado cream. Add Himalayan salt to taste.
Arrange the salad with avocado cream and garnish with the hearts.