Fresh Spinach with Avocado Salad Recipe

Young, tender spinach leaves make a change from lettuce and are delicious served with avocado, cherry tomatoes and radishes in a tofu sauce.

Ingredients

• baby spinach leaves - 500g

• cucumber - 1,

• avocados - 2

• spring onions - 6, sliced

• juice of 2 lime

• cherry tomatoes - 250g

• radishes - 100g, sliced

For the dressing

• white wine vinegar - 1 tsp

• soft silken tofu - 250g

• prepared mustard - 4 tsp

• milk - 6 tbsp

• ground black pepper and salt

• cayenne pepper

Method

• Cut the avocados in half, remove the stones and strip off the skin, cut the flesh into slices, place on a dish and drizzle over the lime juices, set aside.

• Cut the cherry tomatoes in half, add into a mixing together with the spinach and spring onions. Cut the cucumber into chucks and add into the bowl with the radishes.

• To make the dressing, put the milk, mustard, tofu, wine vinegar, and a pinch of cayenne pepper into the blender, season to taste with pepper and salt and process 30 seconds until smooth.

• Scrape the dressing into a bowl, add a little milk to thinner the dressing, sprinkle with extra cayenne and garnish with radish roses and herb sprigs. Serves 6.

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