Spinach and avocado with toasted pinenuts
About the recipe
I’ve loved this recipe for years. I’m sure, at some point, my dad picked it up from a cookery book or magazine he had. And since then, it’s been a staple family lunch, especially when we’re looking for something light, fresh and simple.
Things don’t have to be complicated to taste good, especially when the ingredients are fresh and they compliment each other. This salad is the proof.
Spinach and avocado with toasted pinenuts
ingredients
1 bag of baby spinach
A handful of pinenuts (about 20 grams)
3 tablespoons good extra virgin olive oil
1 tablespoons of balsamic reduction (you can buy it or make your own)
1 avocado (two if they’re small) – the riper the better
Half a ripe lemon
Salt and pepper
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Toast the pinenuts.
Put them in a small dry frying pan over a low heat. Keep an eye on them (I can’t count how many times I’ve burnt them). They’re done when they’re turning golden.
Leave them to cool while you get on with the rest.
Prepare your spinach
This bit’s simple. Put the spinach into a large serving bowl.
I like to tear it up a bit, into bitesize pieces, so it’s easier to eat.
Dress the spinach
Toss them with the olive oil, balsamic reduction and salt. You want to just coat the leaves with the dressing, so that they’re shiny but not too oily.
Taste it. And adjust the balance of ingredients until it’s just how you like it.
Prepare your avocado
Cut it into bitesize pieces.
Season it with lemon juice .
The lemon juice is important because it will add another layer of flavour, but also stop the avocado from going brown.
Assemble your salad
Arrange your avocado over the spinach, then grind some black pepper over it.
Sprinkle with the toasted pinenuts.
Enjoy immediately with family and friends (and crusty bread).
Tip:
I enjoy the richness of balsamic reduction in this recipe but, of course, if you don't have any balsamic reduction, regular balsamic vinegar will do the trick.
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