Recipe for spinach and avocado salad

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It is quite common to eat boiled spinach, although this vegetable can also be eaten raw, in detoxifying juices and in dishes such as this practical salad of spinach and avocado.

Ingredients

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14oz.
baby spinach
1
large advocado
1
large sweet potato
1cup
boiled chickpeas
3tablesoons
0.5
lemon
0.5cup
Organic Extra Virgin Olive OilOrganic Extra Virgin Olive Oil

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0.25cup
Balsamic VinegarBalsamic Vinegar

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2tablespoons
honey
1tablespoon
sesame seeds
1tablespoon
chia seeds
1tablespoon
sea salt
0.5teaspoon
salt and pepper

Instructions

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1
Separate the spinach leaves from the stems. Place them in a bowl and cover with water, add a tablespoon of sea salt and stir.
2
After five minutes, the salt will have helped to wash the leaves. Sieve, drain and dry well.
3
Peel the sweet potato and cut it into cubes. Fry and set aside.
4
Cut the avocado into cubes. To avoid it oxidizing, drizzle the lemon juice on it.
5
To prepare the dressing, in a small bowl mix Goya Organics Extra Virgin Olive Oil, Goya Balsamic Vinegar, the honey, a pinch of black pepper and salt to taste until emulsified.
6
In a bowl, mix the spinach, cubes of sweet potato, avocado, Goya Capers, chickpeas and dressing.
7
Decorate with sesame and chia seeds, previously hydrated in water for at least 3 hours, and serve.

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