Avocado, Spinach and Walnut Salad

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Avocado, Spinach and Walnut Salad

 

 

1 1/2 tablespoons (4 1/2 tsp) roughly chopped walnuts

200 g (7 oz) baby spinach leaves

1 ripe avocado, peeled, stone removed, sliced

juice of 1 lemon

 

 

1. Place walnuts into a small frying pan. Cook over medium heat,

shaking pan often, for 3 or 4 minutes or until walnuts are golden and

roasted. Remove from heat.

 

2. Arrange spinach and avocado on serving plates. Sprinkle over

walnuts. Drizzle with lemon juice and season with salt and pepper.

 

Serve immediately.

 

 

Serves 4.