المكونات
- Spinneysfood Organic White Grape Vinegar 125ml
- Spinneysfood Bottled Drinking Water 125ml
- Spinneysfood Organic Natural Honey or Spinneysfood Pure Maple Syrup 1 tbsp
- Spinneysfood Fine Sea Salt ½ tsp
- Bay leaves 3 fresh
- Lemon zest or lemon juice 1 strip or 1 tsp
- Spinneysfood Whole Black Peppercorns ½ tsp
- Spinneysfood Premium Blueberries 150g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 80ml
- Pickling liquid (from the blueberries) 2 tbsp
- Spinneysfood Acacia Honey 1 tsp
- Wholegrain mustard 1 tsp
- Spinneysfood Ground Black Pepper To taste
- Avocados 2 ripe
- Goat cheese 100g log
- Pumpkin seeds 50g
- Spinneysfood Organic Baby Spinach 120g
- Rocket 30g fresh
- Spinneysfood Fresh Mint A handful
- Spinneysfood Fresh Dill A handful
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Pickled blueberry, spinach and avocado salad
Other 20 Mins Prep · 5 Mins Cook
- Combine the vinegar, water, honey, ½ tsp salt, bay leaves, lemon zest and peppercorns in a small saucepan over a low heat. Bring to a gentle simmer, then remove from the heat.
- Add the blueberries to a heatproof jar and pour the warm liquid over them. Let cool to room temperature, then refrigerate for at least 30 minutes (or up to 1 week).
- In a small bowl or jar, whisk together the olive oil, blueberry pickling liquid, honey and wholegrain mustard. Season with salt and pepper.
- Peel and slice the avocados. Slice the goat cheese. Place the pumpkin seeds in a pan and lightly toast over a medium heat. Set aside to cool.
- On a large platter or in a salad bowl, layer the spinach leaves, rocket and avocado slices. Drain the pickled blueberries and scatter them over the salad. Add toasted pumpkin seeds, goat cheese and herbs.
- Drizzle the dressing over just before serving and toss gently to coat.