Across many African nations, greens are loved as an accompaniment to a staple starch dish such as ugali (white thick polenta) and sukuma wiki (collard greens. In today’s dish, I just wanted to keep it raw and create a somewhat unusual dish. Grab a few greens from the great rift valley… or just get a hold of some baby spinach, and an avocado or two from the avocado tree in the back yard and you are half way there.
1 small fennel
1 tbsp basil pesto
2 tbsp balsamic vinegar
Handful of cashew nuts
1. Wash and shake dry or drain the baby spinach leaves (wash even if already washed, esp if you are pregnant). Add to a salad bowl.
2. Peel and slice the avocado lengthwise. Finely slice the fennel. This will add a slightly liquorice twist.
3. Whisk together the basil pesto and balsamic vinegar to make a creamy dressing and drizzle over the salad.
4. Garnish with the cashews. Add salt and pepper to taste then serve.