A light salad that’s perfect with pasta or rice.
- ½ cup frozen peas
- 1 bunch spinach
- 1 cup avocado, cubed
- 5 mint leaves
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- Place peas in boiling water to defrost.
- Drain peas and place back in the pan. Cover with spinach leaves. Place a lid on top for a few minutes.
- In a serving bowl, add the spinach, peas, and avocado.
- Garnish with mint sprigs.
- Drizzle with olive oil over and white wine vinegar.