Avocado and spinach salad with toasted
pine nuts and sundried tomato-balsamic dressing
Serves 4
Chunks of creamy avocado on a bed
of baby spinach leaves, drizzled with a luscious sundried
tomato-balsamic dressing, and scattered with toasted pine nuts.
2 tablespoons raw pine nuts
¼ cup jarred sundried tomatoes — roughly chopped
⅓ cup water
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove — minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups packed baby spinach leaves
1 avocado — cut into small cubes
TOAST the pine nuts in a pan over medium
heat, stirring regularly, until golden brown, then remove and set
aside. PLACE the water, sundried tomatoes, olive oil, balsamic
vinegar, garlic, salt and pepper into a food processor or blender
and process until well combined. ARRANGE the baby spinach leaves and
cubed avocado on a serving platter, drizzle the dressing evenly over
the salad, and scatter the pine nuts on top.
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