Recipe for spinach and avocado salad
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 14 oz. baby spinach
- 1 large advocado
- 1 large sweet potato
- 1 cup boiled chickpeas
- 3 tablesoons Capers
- 0.5 lemon
- 0.5 cup Organics Extra Virgin Olive Oil
- 0.25 cup Balsamic Vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 1 tablespoon chia seeds
- 1 tablespoon sea salt
- 0.5 teaspoon salt and pepper
PREPARATION
1
Separate the spinach leaves from the stems. Place them in a bowl and cover with water, add a tablespoon of sea salt and stir.
2
After five minutes, the salt will have helped to wash the leaves. Sieve, drain and dry well.
3
Peel the sweet potato and cut it into cubes. Fry and set aside.
4
Cut the avocado into cubes. To avoid it oxidizing, drizzle the lemon juice on it.
5
To prepare the dressing, in a small bowl mix Goya Organics Extra Virgin Olive Oil, Goya Balsamic Vinegar, the honey, a pinch of black pepper and salt to taste until emulsified.
6
In a bowl, mix the spinach, cubes of sweet potato, avocado, Goya Capers, chickpeas and dressing.
7
Decorate with sesame and chia seeds, previously hydrated in water for at least 3 hours, and serve.
