Ensalada cetogénica de espinacas y berros

Ingredientes

• 3 cup baby spinach
• 1 cup watercress
• 1 medium avocado (sliced)
• 1/8 cup lemon juice
• 1/4 cup avocado oil
• 1 tablespoon mediterranean seasoning
• 1/2 cup parmesan cheese (shredded)
• salt and pepper (to taste)

Preparación

1. 1

   Prepare the greens by washing and removing the stems from the spinach and watercress. Pat dry.

2. 2

   Combine the spinach and watercress in a large bowl or serving platter.

3. 3

   Cut the avocado in half and remove the pit. Peel the skin off of each side.

4. 4

   Slice the avocado in thin strips and set these aside for later.

5. 5

   To prepare the dressing, combine the lemon juice, avocado oil, and Mediterranean seasoning. Shake well.

6. 6

   Add the shredded parmesan, avocado slices, and salt and pepper to the spinach. Drizzle with the dressing and serve.