Spinach, Avocado & Hazelnut Salad With Ginger-Tamari Dressing
April 10, 2017
Recipe by Carolina Santos-Neves
Spinach, Avocado & Hazelnut Salad With Ginger Tamari Dressing
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons tamari
1 tablespoon maple syrup
1 garlic clove, peeled and minced
1 1-inch piece of peeled ginger
1 5 oz container baby spinach
½ fennel bulb, thinly sliced
1 4.3 oz container of sardines in olive oil (or good quality tuna)
1 avocado, peeled and cubed
¼ cup toasted hazelnuts, roughly chopped
In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.
In a medium-sized mixing bowl, add spinach, fennel, sardines, avocado and hazelnuts.
Drizzle with as much dressing as you’d like. Plate and enjoy!