Yet again, in the name of simplicity, here’s another quick and satiating recipe in the form of this baby spinach, avocado & pumpkin seed salad.
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Small bowl
- Large salad bowl
- Utensils to mix ingredients
- 250 grams baby spinach
- 2 avocados sliced
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon himalayan crystal salt
- lime juice (one or two limes)
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Get ingredients ready for preparation and use.
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Add spinach to bowl.
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In a separate small bowl, add the olive oil, lime juice, pumpkin seeds and himalayan crystal salt. Mix contents.
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Pour marinated pumpkin seeds onto spinach. Mix contents.
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Add sliced avocado on top, optionally pour on a few grinds of mixed peppercorns, and serve.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.
Special ingredient(s) used:
