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Spinach, avocado and sesame salad

Name: Spinach, avocado and sesame salad
Cook time: 5 min
Total time: 20 min
Ingredients: 2 Tbsp Extra virgin olive oil; 4 large handfuls Spinach leaves, washed well and squeezed dry (Main); 1 Avocado, ripe, peeled and diced (Main); 2 tsp Sesame seeds, diced (Main); 1 clove Garlic, crushed to a paste with ¼ tsp salt; 1 tsp Finely grated ginger; 1 tsp Freshly squeezed lemon juice; 2 tsp Soy sauce; ½ tsp Dijon mustard; 1 Tbsp Extra virgin olive oil; ½ tsp Sesame oil, optional (Main)

20 min

Lucy Corry

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This can be an elegant starter, or a companion dish to eat with some steamed sushi rice, or a piece of grilled fish, or both.

2 Tbsp	Extra virgin olive oil
4 large handfuls	Spinach leaves, washed well and squeezed dry (Main)
1	Avocado, ripe, peeled and diced (Main)
2 tsp	Sesame seeds, diced (Main)

1 clove	Garlic, crushed to a paste with ¼ tsp salt
1 tsp	Finely grated ginger
1 tsp	Freshly squeezed lemon juice
2 tsp	Soy sauce
½ tsp	Dijon mustard
1 Tbsp	Extra virgin olive oil
½ tsp	Sesame oil, optional (Main)

Heat the first measure of oil in a pan. Add the washed spinach and stir fry until it wilts. Remove from the heat, and tip into a colander. Press out the liquid and chop roughly.
Whisk together the dressing ingredients until emulsified. Toss the chopped, cooled spinach and the diced avocado in most of the dressing.
Divide between two plates or bowls and sprinkle the sesame seeds on top. Drizzle over the remaining dressing and serve.

See more of Lucy's spinach recipes