Spinach and Pomegranate Salad with Avocado Dressing
Over a year ago
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Ingredients
Accompaniment
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Method
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For the dressing: scoop the flesh of the 2 avocados into a blender and purée until smooth with the olive oil, lemon juice and some seasoning, adding just enough water to achieve a thick, dolloping consistency.
For the salad: peel and de-stone the avocado and cut lengthways into thin slivers. Trim the spring onions and finely slice diagonally. Toss the spinach leaves with the oil and lemon juice and a pinch of salt, using your hands to coat. Mix in the avocado slices, and half each of the pomegranate seeds and spring onion.
Arrange on a serving plate or plates, dollop over the dressing and scatter over the remaining pomegranate seeds and spring onion.
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