Avocado, Spinach and Walnut Salad

Servings: 4

1 1/2 tablespoons roughly chopped walnuts
200g baby spinach leaves
1 ripe avocado, peeled, stone removed, sliced
Juice of 1 lemon

1. Place walnuts into a small frying pan. Cook over medium heat, shaking frying pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat.

2. Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle with lemon juice. Season with salt and pepper and serve.