Avocado and fennel salad

Rainbow food series – green

100g spinach
1 avocado
1 small fennel
1 tbsp basil pesto
2 tbsp balsamic vinegar
Handful of cashew nuts

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.