Recipe for spinach and avocado salad

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Preparation time 30 min
Difficulty Difficulty Easy
Gluten free
Lactose free
Vegan
Vegetarian
Recipe category:
Appetizers
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Oil use:
Seasoning

It is quite common to eat boiled spinach, although this vegetable can also be eaten raw, in detoxifying juices and in dishes such as this practical salad of spinach and avocado.

Ingredients

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14oz.
baby spinach
1
large advocado
1
large sweet potato
1cup
boiled chickpeas
3tablesoons
0.5
lemon
0.5cup
Organics Extra Virgin Olive OilOrganics Extra Virgin Olive Oil

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0.25cup
Balsamic VinegarBalsamic Vinegar

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2tablespoons
honey
1tablespoon
sesame seeds
1tablespoon
chia seeds
1tablespoon
sea salt
0.5teaspoon
salt and pepper

Instructions

Kitchen view
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.

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