One of my pet peeves is soggy over dressed salad and so I’ve come up with the perfect solution – add avocado to the actual dressing – it makes it creamy and delicious and you don’t need a lot of avocado and it gives a protein kick too.
1 teaspoon balsamic
1 teaspoon Dijon mustard
1 tablespoon fresh spicy guacamole or avocado
1/4 cup English cucumber, diced
1 tomato (about ¼ cup), diced
¼ cup red onion, finely diced (optional)
2 cups baby spinach leaves
1 hard boiled egg, roughly chopped
1. In a large mixing bowl whisk together the balsamic, mustard and guacamole and add water, 1 teaspoon at a time. You want a nice creamy dressing so balance the consistancy carefully – I think 3 teaspoons of water is about right.
2. Add the cucumber, tomatoes, chestnuts and onion (if using) and mix into the dressing.
3. Add the Spinach leaves and gently toss to coat the leaves.
4. Transfer to a salad bowl and top with the chopped egg and serve immediately.
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