Rainbow food series – green
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.
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