Baby spinach and avocado salad with fennel, toasted walnuts and crispy bacon – Food & Home Magazine
Ingredients - VINAIGRETTE - 60ml (¼ cup) extra virgin olive oil - juice of 2 limes - 30ml (2 tbsp) honey - 5ml (1 tsp) Dijon mustard - 1 chilli, seeded and
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving platter
- Plate
Ingredients
- VINAIGRETTE
- 60ml (¼ cup) extra virgin olive oil
- juice of 2 limes
- 30ml (2 tbsp) honey
- 5ml (1 tsp) Dijon mustard
- 1 chilli, seeded and thinly sliced
- SALAD
- 300g baby spinach and a variety of
- other baby lettuce leaves
- 2 green apples, cored and
- thinly sliced
- 2 avocados, sliced
- 1 fennel bulb, thinly sliced
- 1 red onion, peeled and thinly sliced
- 50g walnuts, lightly toasted
- 250g streaky bacon, grilled until crisp
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