Spinach Salad with Sweet Pointed Pepper and Avocado
By not-recognized
Published on 17 March 2022
Need a little inspiration for a mid-week meal - we think we've found it. Pointed peppers, such as Romano, look great sliced in rings and little ones will love how easy they are to pick up and eat! And with a salad, you can adjust ingredients to suit the tastes of adults and kids. Substitute baby spinach for sweeter leaf such as Dolce Romana or leave out the hazelnuts. But be sure to highlight the start ingredient: Sweet Pointed Peppers!Time and servings
10 minsTotal time
4Servings
10 minsCooking time
Ingredients
- 2 pointed peppers, red and yellow
- 1 avocado
- 3 tbsp of hazelnuts, Roasted and Chopped
- 1 small shallot
- 200 g of baby spinach
- 4 tbsp of extra virgin olive oil
- 1 tbsp of sherry vinegar
- 1 tsp of coarse mustard
- 1 tsp of liquid honey
- 100 g of blue cheese
Method
Step 1
Remove the seeds from the pointed peppers by cutting off the top and pulling out the seeds. Slice the flesh into rings.Step 2
Halve, de-stone and peel the avocado and cut the flesh into slices.Step 3
Coarsely chop the hazelnuts if using.Step 4
Chop the shallot as finely as possible. Mix together the olive oil, vinegar, mustard and honey to make a vinaigrette. Add the shallot and season to taste with salt and pepper.Step 5
Arrange the pepper, spinach (or lettuce) and avocado on a dish, crumble the cheese over the top.