120g packet baby spinach & red beetroot leaves
1/2 cup each fresh mint and coriander leaves
2 large avocados, peeled and de-stoned, each cut into 6 wedges
1 long red chilli, halved, deseeded and finely diced
1/4 cup each raw pecans and macadamia nuts, lightly toasted and chopped
Avocado Oil & Lemon Dressing, to serve (see below)
Place the salad leaves and herbs in a bowl and toss to combine. Cover and chill until required.
When ready to serve, top salad with avocado wedges and sprinkle with chill and nuts. Drizzle with Avocado Oil & Lemon Dressing and serve immediately.
AVOCADO OIL & LEMON DRESSING
Place 1 clove crushed garlic, juice of 1 lemon juice, 1 tablespoon finely grated fresh parmesan and 1/4 cup avocado oil into a screw-top jar and shake until well combined. Season with sea salt and black pepper.