Baby spinach salad with cherry tomatoes, avocado & olives
- Details
- Leave a Comment
Serve this fresh and versatile salad as a side for meat dishes, great for fritters or as one of a combination of dishes. The salad is rich with moisture and has a beautiful dressing enhanced with macadamia oil. You can substitute macadamia oil with olive oil.
Ingredients
- 4 cups baby spinach – washed
- 1 small red onion – peeled, rinsed, diced
- 15 cherry tomatoes – washed, halved
- 10 black olives – deseeded, halved
- 1 avocado – discard skin, deseeded, halved, diced
- 3 tablespoons macadamia oil or olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
Directions
- Prepare the vegetables. Ensure spinach leaves are dried.
- On a serving plate layer spinach leaves, onion, tomatoes, olives and avocado mixing slightly.
- In a measuring cup or small dish add oil, lemon juice and mustard, mix to combine.
- Drizzle dressing over salad. Serve.
Cherry tomato & chilli pasta
This is a recipe that will get you out of a tight spot if you have not much time to collect ingredients or cook. This simple pasta dish comes together in a breeze and is tasty…
Honey roasted vegetables
Adding a bit of honey gives that nice sweet taste to the vegetables. This simple variation to the humble roast vegetable is obtained without much effort …
Sesame roasted nicola potatoes
Nicola potatoes are long to oval shape and have a sweet nutty taste. Combined simply with sesame oil and fresh rosemary this is a simple and delicious addition to your meal…
Delicious & easy chicken cutlets
For some reason these chicken morsels are a favourite of family and guests. They are really simple and really easy. The secret is the combination of low heat cooking with good…
Zucchini lasagne with wilted english spinach
It might seem an unusual mix of raw and cooked vegetables but the result is a tasty vegetable lasagne…
