A collection of my favourite recipes & remedies from Mexico and around the world.

A fresh, colourful salad, quick  and easy to prepare,  tasty and full of goodness. Even though its autumn its still hot here in Manzanillo and a mixed salad is always a good way to get some fresh veggies into your diet!

Try this tasty Baby Spinach, Tomato, Red Onion and Avocado Salad:

<img src="cimg5734.jpg" alt="baby spinach tomato red onion and avocado salad garnished with sesame, pumpkin and sunflower seeds"> Ingredients:

50-100g Baby Leaf Spinach

1 Avocado

1/4 Red Onion thinly sliced

2 Tomatoes diced

1 tbsp  Pumpkin Seeds

1 tbsp Sesame Seeds

1 tbsp Sunflower Seeds

2 tbsp Olive Oil

Salt, Pepper and Lime

Serves 2 as a starter or light lunch/snack


1. Arrange the spinach leaves in bowls and put the diced tomatoes in the center, then sprinkle the sliced onion over the tomatoes, separating the layers as you do.

2.Cut the avocado in half on a chopping board and scoop the halves out of the shell with a dessert spoon, remove the stone and slice into chunks. Drop over the top of the salad.

4. Put the seeds in a small frying pan and toast them for about 30 seconds – 1 minute, then sprinkle them over the top of the salad.

5. Season with salt and pepper and pour 1 tablespoon of the olive oil over each bowl of salad.

6. Serve Baby Spinach, Tomato, Red Onion and Avocado Salad with a lime wedge and salted crackers or fresh bread.

Please feel free to comment or share your suggestions and ideas :)

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