John Myers
Avocado Spinach Salad
The perfect avocado spinach salad recipe with a picture and simple step-by-step instructions.
- 500 g Spinach leaves
- 3 Pc. Avocado
- 250 g Beetroot
- 2 Pc. Zucchini
- 150 g Cashew
- 80 ml Salad dressing
- Wash the lettuce well and place in a large enough bowl.
- Halve the avocados and remove the stone. Carefully cut pieces of cubes into the avocado halves with a knife, then use a spoon to scrape out the avocado pods with the pieces of cubes and place them directly in the salad bowl.
- Cut the beetroot into even pieces and add to the salad bowl.
- Remove the peel from the zucchinis and cut long thin strips directly into the salad bowl with a paring knife.
- Roast the cashew nuts in the pan slightly brown on both sides and refine with honey in the pan if necessary.
- Mix the dressing approx. 80 ml with olive oil and water (in equal proportions) with pepper and salt and with various herbs of Provence and also add to the salad.
- Mix well and add a good pinch of pepper and salt over the salad, if necessary also add red peppercorns. Refine the whole thing with a few squirts of lemon and serve.
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