Crunchy green salad

Preparation time: 5 minutes
Cooking time: 1 minutes
Serves: 4

Avocado, toasted seeds and pine nuts add interest
to this classic salad, which is perfect to accompany
grilled fish or meats or for barbecues and simple
summer suppers.

Ingredients

3 tbsp pinenuts
3 tbsp sunflower seeds
4 tbsp pumpkin seeds
1 avocado pear, skinned and stoned
1 (200g) bag crispy salad leaves
FOR THE DRESSING
2 tbsp olive oil
1 tbsp balsamic vinegar
pinch of sugar

Method

Heat 1 tsp of the oil from the dressing in a small pan, add the nuts and seeds and cook over a gentle heat for about a minute or until toasted and golden. Remove from the heat and drain on kitchen paper.

Thinly slice the avocado and place in a large salad bowl with the leaves and toasted nuts and seeds.

Whisk all the remaining dressing ingredients together with salt and freshly ground black pepper. Drizzle over the salad and serve straight away.