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 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 4
Calories 319.7 kcal
- 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
#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