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Spinach salad with sweet pointed pepper and avocado

Name: Spinach salad with sweet pointed pepper and avocado
Total time: PTM
Ingredients: 2 sweet pointed peppers; red and yellow (Sweet Palermo®); 1 avocado; 3 tbsp hazelnuts; roasted; 1 small shallot; 200 g baby spinach

A crispy salad with red and yellow sweet Sweet Palermo® pointed peppers, spinach, avocado, blue cheese and roasted hazelnuts.

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cooking

Ingredients

2 sweet pointed peppers, red and yellow (Sweet Palermo®)
1 avocado
3 tbsp hazelnuts, roasted
1 small shallot
200 g baby spinach

Dressing ingredients

4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tsp coarse mustard
1 tsp liquid honey
100 g blue cheese

Contributor

Sweet Palermo®

Preparation

Remove the seeds from the pointed peppers and slice the flesh into rings.
Halve, de-stone and peel the avocado and cut the flesh into slices.
Coarsely chop the hazelnuts.
Chop the shallot as finely as possible. Mix together the olive oil, vinegar, mustard and honey to make a vinaigrette. Add the shallot and season to taste with salt and pepper.
Arrange the pepper, spinach and avocado on a dish, crumble the cheese over the top and then drizzle with the dressing. Garnish with the hazelnuts.

Spinach salad with sweet pointed pepper