Warm Spinach and Avocado Salad Recipe

Warm Spinach and Avocado Salad Recipe

TIPS: Take care not to toss all the ingredients together as you don’t want to break the eggs or avocado slices.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Salads
Servings 4
Calories 319.7 kcal

Ingredients
  

  • 125 ml or 1/2 olive oil
  • 4 tsp or 20 ml balsamic vinegar
  • 3 garlic cloves (crushed)
  • 1/2 tsp or 2,5 ml nutmeg
  • 200 g Tomatoes (baby)
  • 1 1/2 packets spinach, roughly chopped
  • 1/2 basil leaves (bunch)
  • 4 eggs
  • 1 packet streaky bacon (optional)
  • 2 Avocado
  • 1/2 cup or 125 ml flaked raw almonds
  • 1 1/2 cup or 125 ml flaked raw almonds

Instructions
 

  • #To ripen green avocados, place in a closed container of maize meal for a day or two – this will speed up the ripening process.# In a microwaveable bowl put the olive oil, balsamic vinegar, garlic, nutmeg and baby tomatoes. Cook in the microwave on high for about 3 minutes until the tomatoes start to soften. Stir every minute.
  • Once the tomatoes have softened remove from the oil and place on kitchen paper to drain any excess oil. Set aside the oil and balsamic mixture.
  • In a larger bowl pour the olive oil and balsamic mixture over the spinach and basil leaves. The hot oil will wilt the spinach slightly but still retain the crunch.
  • In a small pot boil the eggs for 7 minutes and place in cold water to stop the cooking process. Peel and cut into quarters. The yolk should still be soft but not runny.
  • In a hot frying pan fry the bacon until golden and crispy.
  • Arrange all the salad ingredients on one large platter or four individual plates.
Keyword Gluten free, Salad recipes