Avocado Strawberry Salad (and an ode to avocado)

Oh, avocado, my love. Your perfect green goodness pairs perfectly with tomato for Sunday morning toast. You stand out within a bowl of otherwise boring salads, adding something no other fruit or vegetable could ever achieve. Your hard-to-catch creamy ripeness spreads evenly over crispbreads, and you mix wonderfully with peas to make a delicious soup. Oh, avocado, when I eat you I can feel the good you are doing to my body. You add a little something to life that no other can create. Oh...

(Is this normal behaviour?)

(I don't care.)

Avocado Strawberry Salad

Serves 1

Large handful or two of baby spinach

1/4 - 1/2 an avocado, sliced

4 or 5 medium-sized strawberries

A few asparagus stalks, ends trimmed

1/4 cup (roughly) of cooked quinoa

1/4 - 1/2 cup chickpeas

A sprinkle of slivered or flaked almonds

Pepper, to taste

1 tsp balsamic 

2 tsp extra virgin olive oil  

Salt and pepper, to taste

Place the baby spinach in a serving bowl. Chop the asparagus into 3cm or so pieces and lightly cook in a non-stick pan (no oil necessary) for a few minutes; throw in the chickpeas with the asparagus and cook for a couple more minutes, just to warm through the chickpeas. Set aside. Add the chickpeas and quinoa to the spinach, and top with asparagus, sliced strawberries, avocado, and almonds. In a small bowl combine the balsamic and EEVO with a little salt and pepper. Drizzle on top of the salad. Easy! Enjoy!