Sundried Tomatoes salad with Pinenuts and avocado
Ingredients
- 1 bag salad leaves(spinach and rocket)
- 1 packet pine nuts
- 1 Avocado
- 8 sundried tomatoes. roughly chopped
- 4 inch cucumber. diced
- 2 tablespoons Balsamic vinegar
- juice of ½ lemon
- 2 tablespoons Extra virgin olive oil
- salt and pepper
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Really easy salad that makes a great accompaniment to barbecued meat and fish
Method
-
1
toast the pinenuts in the oven on a baking tray for 10 - 15 minutes until golden brown.
Put into a bowl or jug - balsamic, lemon juice, olive oil , salt and pepper and whisk and then add the pinenuts.
Put the leaves in a salad bowl with the copped up sundried tomatoes and cucumber. If you want to prepare the avocado in advance then either skin and chop and put in a little lemon juice or blanch in boiling water for 30 seconds and then remove the skin (these methods help stop the avocado from going brown)
At the last minute when you are about to serve add the dressing and toss the salad
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