Avocado and Pecan Salad

Name: Avocado and Pecan Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 avocados, halved, stoned and sliced; 6 handfuls fresh baby-leaf spinach; 227 grams button mushrooms, sliced; 12 slices Parma ham (optional, omit for vegan); 2 juice lemons; 6 Tbsps pecan nuts; 6 servings sea salt and freshly ground black pepper; 6 Tbsps virgin olive oil

Avocado and Pecan Salad is a gluten free, dairy free, and primal main course. This recipe serves 6. One portion of this dish contains approximately 17g of protein, 46g of fat, and a total of 507 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of sea salt and pepper, baby-leaf spinach, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pecan nuts you could follow this main course with the Piccadilly’s Cafeteria Pecan Delight – this is a light pecan pie as a dessert. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Lay the spinach out on 6 plates and sprinkle the sliced mushrooms on top.Arrange the avocado halves in a fan shape then sprinkle over the pecan nuts.If you are using it, roll up the Parma ham slices and arrange on the plates.

Ingredients you will need

Avocado Halves