The Charity for Environmental Illness

Recipe of the Month: Spinach and Avocado Salad with Mozzarella

 Ingredients: spinach avo mozz salad05.10

Corn, egg, gluten, milk, nightshade, nut, peanut, sesame, soya & wheat free

  • 4 handfuls fresh spinach leaves – preferably mature leaves rather than the ‘baby’ leaves which have very little flavour
  • half a bulb of fresh fennel, sliced thinly
  • 1 young leek, sliced thinly
  • large handful alfalfa or other favourite sprouted seeds
  • 1 ripe avocado
  • 1 ‘bulb’ of buffalo mozzarella
  • 1 heaped tbsp pine nuts
  • several sprigs of fresh basil
  • sea salt and freshly ground black pepper
  • juice 1–2 lemons
  • 4 tbsp virgin olive oil

 

Method:

  1. Tear up the spinach leave in the bottom of a wide dish.
  2. Sprinkle over the sliced fennel and leek and the seeds.
  3. Peel the avocado and slice lengthways – arrange over the leaves.
  4. Slice the mozzarella if you are using it and lay out in the middle of the dish.
  5. Sprinkle over the pine nuts then decorate with the basil leaves, both chopped and whole.
  6. Grate over some sea salt and lots of black pepper, then pour over the lemon juice and the oil. 
  7. Serve at once.

Serves 4 – per portion 
Calories 311 Kcals 
10g Protein 
29g Fat (9g Sat fat, 15g mono, 4g poly) 
2.5g Carbohydrate of which 2g Sugar 
3g Fibre, 200g Sodium, 0.5g salt 
200mg Calcium 

Good Source: Vitamin B12, B6, calcium

 Thanks go to Foods Matter for letting us reproduce this recipe.

 

 


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