Preparation

The best way to get the full benefit of the nutrients in fruit and vegetables is to eat them raw. That's why today we have a delicious salad recipe for you – one which will delight you with its sweet and savoury flavours and its lovely blend of textures. It is a perfect dish for vegetarians and vegans, and if you do not have a special diet, you can always add a little fresh cheese. If you are tired of eating the same old salads, try this one – it is simply fantastic, and is suitable for just about everyone.

Leaf-based salads, as well as being light, provide a good amount of fibre and folic acid. What's more, the avocado in this recipe provides vitamin E, which is an antioxidant. Strawberries are also rich in antioxidants, folic acid and potassium.

Preparation:

First of all, wash the spinach and the strawberries. Once they have been well drained, place the spinach on a large serving dish. Cut the strawberries into quarters and then peel the avocado, before removing the stone and then dicing it.

Next, cut the onion finely in julienne style and add the strawberries, then the avocado and onion to the spinach.

Heat a teaspoonful of Betis olive oil in a frying pan and brown the pine nuts for a couple of minutes.

Prepare the vinaigrette in a dish by mixing Betis olive oil with balsamic vinegar and salt and pepper to personal taste. Stir well, until all the ingredients have blended and add more of one if necessary.

Add the pine nuts to the salad and then pour the vinaigrette over the top. Finally, decorate the salad with the black sesame seeds.

Note: serves 4. Preparation time: 15 minutes. Cooking time: 3 minutes