Here's a simple to make and very different salad... you must like mustard to enjoy this one! I really liked the combination of the leafiness, the creaminess of the avocado, and the really different dressing. Well that pretty much covers the entire recipe...... So here goes! (adapted to serve 2)
INGREDIENTS:
Spinach and spring leafy mix (I found a good 50/50 bag mix at Giant Eagle)
1 medium avocado
3 tablespoons olive oil
2 teaspoons sesame seeds (I used quite a bit more)
1 tablespoon lemon juice
2 teaspoons wholegrain mustard
DIRECTIONS:
Wash and dry the leaves if necessary; tear into bite-sized pieces; place into bowls or one large serving bowl.
Peel the avocados and cut into thin slices. Scatter over the leaves. Heat 1 tablespoon of oil in a small pan. Add the sesame seeds and cook over low heat until they just start to turn golden. Remove from the heat immediately and allow to cool slightly.
Add the lemon juice, remaining oil and mustard to the pan and stir to combine. While still warm, pour over the salad and toss gently to coat leaves. Salad is best served immediately.
No comments:
Post a Comment