Summary

Ingredients

• 500 g spinach (baby spinach), washed
• 250 g cherry tomato (s), halved
• 1 lemon (s), organic, the grated zest and the juice
• 0.5 ½ bunch thyme, the stripped leaves finely chopped
• 1 bunch spring onion (s), cut into very thin rings
• 2 mango (s), peeled, cut into wedges
• 2 avocado (s), peeled, thinly sliced
• 1 tablespoon cane sugar
• 6 tablespoon olive oil
• 0.5 ½ chilli pepper (s), red, large, pitted
• some salt and pepper

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Instructions

1. Mix the avocado wedges with 2 tablespoons of lemon juice. Mix 3 tablespoons of lemon juice with the lemon zest, sugar, salt / pepper, olive oil and thyme to make a dressing until smooth.
2. Blanch the spinach for 1 minute, quench in ice water and drain well or spin. Dice the chilli pepper very finely.
3. Mix all ingredients with the lemon dressing and serve.
4. Garlic baguette goes well with it.