Spinach, Avocado and Strawberry Salad
From ‘River Cottage Light and Easy’ by Hugh Fearnley Whittingstall
Courses
Salad
Servings
Prep Time
2
-4
5
minutes
Servings
Prep Time
2
-4
5
minutes
Ingredients
2
handfuls baby spinach leaves
1
small avocado
sliced
100
g
strawberries
halved
50
g
salted
roasted or plain cashews
Small handful of basil leaves
For the dressing:
2
tbsp extra virgin rapeseed or olive oil
Squeeze of lemon juice
1
tsp
runny honey
Sea salt and freshly ground black pepper
Instructions
For the dressing simply whisk all the ingredients together
Place the spinach leaves into a bowl and place the avocados, strawberries, nuts and basil over the top and drizzle with the dressing