Posted by: Cooking Thyme | February 3, 2014

Avocado, Baby Spinach & Almond Salad

This super easy salad has got it all – crunch, creaminess and loads of flavour

Avocado, Baby Spinach & Almond Salad (26)c
• 4 ripe avocados (peeled and quartered)
• 2 big handfuls baby spinach,
• 50 g Almonds (slivered)
• balsamic vinegar
• good-quality extra virgin olive oil
• sea salt & freshly ground black pepper

Heat a frying pan and lightly toast the almonds, you can also use pine nuts.

To make the simple dressing all you need to do is combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar and season with salt & pepper. Make sure you taste the dressing to make sure it’s balanced– add a little more olive oil or salt if you need to get the required taste.

Lay out the avocado on your plate, sprinkle over the spinach leaves, drizzle over your dressing, Season well with a little salt and pepper and finally sprinkle and toasted almonds.

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