June 10, 2013 By Freedes
Across many African nations, greens are loved as an accompaniment to a staple starch dish such as ugali (white thick polenta) and sukuma wiki (collard greens. In today’s dish, I just wanted to keep it raw and create a somewhat unusual dish. Grab a few greens from the great rift valley… or just get a hold of some baby spinach, and an avocado or two from the avocado tree in the back yard and you are half way there.
Ingredients
100g spinach 1 avocado 1 small fennel 1 tbsp basil pesto 2 tbsp balsamic vinegar
Handful of cashew nuts
Method
1. Wash and shake dry or drain the baby spinach leaves (wash even if already washed, esp if you are pregnant). Add to a salad bowl.
2. Peel and slice the avocado lengthwise. Finely slice the fennel. This will add a slightly liquorice twist.
3. Whisk together the basil pesto and balsamic vinegar to make a creamy dressing and drizzle over the salad.
4. Garnish with the cashews. Add salt and pepper to taste then serve.
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