This recipe is from the April 2009 issue of Foods Matter, a magazine for food allergies and intolerances. According to the editor, it is "A very simple but delicious salad to be eaten at lunchtime
or used as a starter." It is also wheat, gluten, corn, nightshade, soy, egg & dairy free.

AVOCADO AND PECAN SALAD

• 6 handfuls fresh baby-leaf spinach
• 8oz button mushrooms, sliced
• 3 avocados, halved, stoned and sliced
• 6 tbsp pecan nuts
• 12 slices Parma ham (optional, omit for vegan)
• juice 2 lemons
• 6 tbsp virgin olive oil
• sea salt and freshly ground black pepper

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.
Drizzle the lemon juice and oil over each plate and then grate over some sea salt and black pepper.
Serve at once.

SERVES 6 – PER PORTION
400cals – 11g protein
38g total fat – 6g sat / 23g mono / 6g poly
3g carbohydrate of which 1.5g sugar
4.5g fibre – 89mg sodium / 0.2g salt
77mg calcium
GOOD SOURCE OF: Vitamin B1, B6, C & folate

This story was reprinted with permissions from Foods Matter (April 2009 issue), the magazine for food allergies and intolerances.

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