Now in season! Learn what makes our avocados so special & where to find them.

Baby Spinach, Tomato, Red Onion and Avocado Salad

Baby Spinach, Tomato, Red Onion and Avocado Salad
Total time:

n/a

Prep time:

n/a

Cook time:

n/a

A fresh, colourful salad, quick and easy to make, tasty and full of goodness.

ingredients

Serving Size: 2

As needed Ingredients:
As needed 50-100g Baby Leaf Spinach
As needed 1 Avocado
As needed 1/4 Red Onion thinly sliced
As needed 2 Tomatoes diced
As needed 1 tbsp Pumpkin Seeds
As needed 1 tbsp Sesame Seeds
As needed 1 tbsp Sunflower Seeds
As needed 2 tbsp Olive Oil
As needed Salt, Pepper and Lime

Remember to check the label when you shop.

California Avocado season is winding down! Learn More

Instructions

1. Arrange the spinach leaves in bowls and put the diced tomatoes in the center, then sprinkle the sliced onion over the tomatoes, separating the layers as you do. 2.Cut the avocado in half on a chopping board and scoop the halves out of the shell with a dessert spoon, remove the stone and slice into chunks. Drop over the top of the salad. 4. Put the seeds in a small frying pan and toast them for about 30 seconds – 1 minute, then sprinkle them over the top of the salad. 5. Season with salt and pepper and pour 1 tablespoon of the olive oil over each bowl of salad. 6. Serve with a lime wedge and salted crackers or fresh bread.

Recipe Tags

About the author

Reviews

0 reviews

Recent pages: