Autumn spinach avocado salad

Ingredients

• 200 g Baby spinach
• 1 pcs Ripe avocado, peeled and sliced
• 2 tbsp Shallots, finely chopped
• 2 tbsp Almond flakes
• 4 tbsp Dried cranberries
• 1 tsp Poppy seeds
• 3 tbsp Red wine vinegar
• 1 tbsp Extra virgin olive oil
• 2 pinch Sea salt
• 2 pinch Black pepper, ground

Method

1. Whisk the vinegar, poppy seeds, shallots, salt, and pepper in a mixing bowl until well blended.
2. Slowly whisk in the olive oil and set aside.
3. Toss the spinach, almond flakes, and cranberries in a large bowl then drizzle the dressing over it. Toss well to combine and top with the avocado slices.
4. You are ready to serve!