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Pea, Avocado and Mozzarella Salad w/ Spinach Pesto Print Email


pesto:
1 large handful baby spinach leaves
6-8 walnut halves
1-2 TBS parmesan, freshly grated
a pinch or two of ground nutmeg
salt
extra-virgin olive oil

salad:
.85 cup English peas, fresh if possible
1 avocado
7 oz fresh mozzarella balls

Chop the spinach and walnuts really fine, add the parmesan, nutmeg and a little salt and mix well. Add enough olive oil to give it the desired texture, stirring all the time. You can also do it with a blender or mixer but it is pretty fast and easy this way too.

Cut the mozzarella in two and leave it to drip off excess liquid.

Cook the peas and drain them.

Dice avocado and mozzarella and put in in a bowl, add peas and mix.

Put the salad on plates and spoon plenty of pesto on top before serving. 2-3 servings - adapted from http://lucullian.blogspot.com/
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