I don’t really know what to call this salad, but it’s good. This is not my invention but I made a few modifications to the CK/Paige version. It’s expensive because of the whole avacado thing. I know we’re only supposed to buy locally-grown, in-season fruit, but I jealously guard my right to have avacados whenever I can get my dirty paws on them.
4 ripe avacados
1 bunch spinach, washed, drained, and loosely torn
1/2 cup currants
1 cup kalamata olives, pitted
1 cup walnuts, coarsely chopped
1 apple, semi-tart, chopped
about 1 teaspoon of kosher salt
dressing:
1/4 cup brewer’s yeast
juice of 1 lemon
1/4 cup olive oil
coarsely-ground pepper to taste
Toss the spinach with salt and massage until slightly wilted. Add the rest of the ingredients, including dressing.
Serves six.