Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Spinach Salad with Sweet Pointed Pepper and Avocado

By not-recognized
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…
Shop for ingredients

Time and servings

Total time
Servings
Cooking time

Ingredients

10 total
  • 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

5 steps

  1. Step 1

    Remove the seeds from the pointed peppers by cutting off the top and pulling out the seeds. Slice the flesh into rings.

  2. Step 2

    Halve, de-stone and peel the avocado and cut the flesh into slices.

  3. Step 3

    Coarsely chop the hazelnuts if using.

  4. 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.

  5. Step 5

    Arrange the pepper, spinach (or lettuce) and avocado on a dish, crumble the cheese over the top.