Annie Bell's Spinach and Pomegranate Salad with Avocado Dressing

Name: Annie Bell's Spinach and Pomegranate Salad with Avocado Dressing
Yield: 4
Cuisine: British
Ingredients: 2 avocados; 2 tbsp olive oil; 1 tbsp lemon juice; Sea salt and black pepper; 1 avocado; 2 spring onions; 4 good servings young spinach leaves; 2 tbsp olive oil; Few drops lemon juice; Seeds of 1 pomegranate

Over a year ago 1,513 views

Serves: 4

British Side Dish

Ingredients

Accompaniment

Method

1
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.

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.