Spinach salad

This spinach salad is better than it seems to be. As I write this post I feel like eating it again for dinner.

The few (healthy) ingredients match so well and are perfectly completed with a lime dressing that really makes the difference.

I saw it on Arabafeliceincucina Italian blog, from where I have already published many recipes (such as eggplant crostata, Parmesan chicken, or Spinach cake). The blog author refers to this recipe to Nigella Lawson. A rare light recipe from Nigella.

The ingredients for this spinach salad are pretty simple. The difference is related to their quality. I believe fresh and tender spinach leaves really matters. This recipe made me think about tender spinach to be used in common, daily salads. It is very healthy, rich in iron, and really matches salads so well.

I made a few changes to the original recipe. I didn’t have pumpkin seeds oil nor peanut oil, so I used the old good extra virgin olive oil.

Ingredients (2):

• 0.33 lbs fresh and tender spinach leaves
• 0.05 lbs pumpkin seeds
• 1 avocado
• 1 Tbsp extra virgin olive oil
• Grated zest and juice of ½ lime
• salt

Instructions:

1. Wash spinach leaves and place them into a serving bowl.
2. Add avocado cut in slices and pumpkin seeds. Mix gently.
3. Put inside a hermetic small jar oil, lime juice, and grated zest and salt. Close it and shake vigorously.
4. Dress your salad with this oil emulsion.
5. Buon appetito!