First posted: Nov 25, 2015
Baby Spinach, Strawberry and Avocado Salad
Ingredients
Cooks in: Serves:4
- 200g bacon, diced
- ¼ cup roughly chopped pecan nuts or walnuts
- 2 cups baby spinach, rinsed
- 2 cups fresh strawberries, roughly sliced at different angles (rustic)
- 1 ripe avocado, roughly cut into cubes
- 100g gorgonzola (roughly crumbled; or goats cheese or feta)
- 1 Tbsp honey
- 1 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- Shake together in an old jam jar until the mixture emulsifies and looks ‘creamy’.
- Season with salt to your liking.
What to do
1. Heat a large pan over medium-high heat and fry the bacon until crispy and golden. Remove and set aside on kitchen paper to drain. 2. In a small dry frying pan on the stovetop, toast the nuts over medium-high heat until just lightly golden, stirring from time to time. Remove and set aside to cool. 3. Scatter your spinach leaves over a platter, add the strawberries, diced avocado, and cheese; sprinkle over the nuts and dress just before serving. Note: For a speedier salad dressing, drizzle simply with olive oil and a squeeze of lemon juice or balsamic vinegar. Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.