← All recipes

🍽️ Fresh Spinach and Avocado Salad

226 kcal · 30 min · 4 servings

Ingredients

• 150 g young spinach leaves
• 0.5 lemon (more or less to taste)
• 1 tbsp elderflower syrup
• salt
• pepper
• 1 tbsp germ oil
• 175 g small ripe avocado (1 small ripe avocado)
• 12 cress flowers

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Dry the spinach using a salad spinner or a kitchen towel.
3. 3. Remove any thick stems or wilted leaves from the spinach.
4. 4. Squeeze the half lemon to extract the juice.
5. 5. Whisk 2 tablespoons of lemon juice with elderflower syrup.
6. 6. Season the mixture with salt and pepper to taste.
7. 7. Add the oil and vigorously whisk the salad dressing.
8. 8. Peel the avocado completely, removing all skin.
9. 9. Cut the avocado in half.
10. 10. Remove the large pit from the avocado half.
11. 11. Cut the avocado flesh into thin slices or wedges.
12. 12. Gently fold the avocado slices into the salad dressing.
13. 13. Add the prepared spinach to the avocado mixture.
14. 14. Gently fold in the spinach so it does not get crushed.
15. 15. Taste the salad and adjust seasoning with salt and pepper.
16. 16. Divide the salad onto plates or bowls.
17. 17. Rinse the cress flowers briefly under cold water.
18. 18. Shake the cress flowers dry.
19. 19. Garnish the finished salad with the cress flowers.
20. 20. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 226
• Protein: 3 g · Fett/Fat: 20 g · Carbs: 6 g