Spinach and Avocado Salad (SF)

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Spinach and Avocado Salad

 

 

12 fresh asparagus spears

100 g (3 1/2 oz) baby spinach leaves

300 g (10 1/2 oz) small mushrooms, chopped

1/2 cup chopped roasted nuts

1 orange, peeled and sliced

2 avocados, peeled and sliced

1/4 cup lemon juice

1/2 cup olive oil

2 tbsp (8 tsp) chopped chives

1 clove garlic, crushed

 

 

Cut the asparagus into 5 cm (2 " ) lengths and steam or microwave until

just tender. Rinse under cold water and drain well. Place in a serving

bowl with the spinach, mushrooms, nuts, orange and avacado. Whisk

together the lemon juice, olive oil, chives and garlic. Pour the

dressing over the salad just before serving and toss.