The Royal Chef At Home: Easy Seasonal Entertaining

SPINACH & AVOCADO SALAD WITH WHOLE LEMON THYME DRESSING

THIS REALLY IS THE ZINGIEST SALAD DRESSING I MAKE. With “superfoods” like turmeric and honey in the dressing it’s one of the healthiest too and goes with just about everything. This recipe also calls for sprouted walnuts which are walnuts that have been soaked in water overnight to reduce impurities and make themmake easier to digest allowing all the nutritional benefits to be gleaned. Already soaked walnuts are available at Whole Foods, but I just make my own. Please note that I am using the whole lemon here—fruit, pith and rind—so do use an organic lemon that hasn’t been sprayed. MAKES 4 PORTIONS

½ teaspoon black pepper 4 sprigs fresh thyme leaves

1 small organic lemon, cut into rough chunks 2 teaspoons Tupelo honey ½ cup cold pressed canola oil 1 teaspoon fresh, peeled turmeric 2 cloves garlic, finely minced ¼ cup fresh lemon juice 1 teaspoon salt

8 cups baby spinach leaves 4 avocados ½ cup sprouted walnuts

1 Place the whole lemon, honey, oil, turmeric, garlic, lemon juice and thyme leaves into the blender and pulse until smooth. Season with salt and pepper.

2 Cut the avocado into bite size pieces. Place the spinach leaves into a salad bowl and top with the avocado and walnuts. Drizzle some of the dressing over the salad leaves just before serving.

200 THE ROYAL CHEF AT HOME