Spinach and Avocado Salad

Ingredients

1 large avocado

Juice of 1 lime

225 g/8 oz fresh baby spinach leaves

115 g/4 oz cherry tomatoes

4 spring onions, sliced

1/2 cucumber

50 g/2 oz radishes, sliced

For the dressing

115 g/4 oz soft silken tofu

45 ml/3 tbsp milk

10 ml/2 tsp prepared mustard

2.5 ml/l/2tsp white wine vinegar Pinch of cayenne, plus extra to serve Salt and freshly ground black pepper

Instructions

Ø  Cut the avocado in half, remove the stone, and strip off the skin. Cut the flesh into slices. Transfer to a plate, drizzle over the lime juice, and set aside.

Ø  Wash and dry the spinach leaves. Put them in a mixing bowl.

Ø  Cut the larger cherry tomatoes in half, and add all the tomatoes to the mixing bowl, with the spring onions. Cut the cucumber into chunks, and add to the bowl with the sliced radishes.

      Make the dressing. Put the tofu, milk, mustard, wine vinegar and            cayenne in a food processor or blender. Add salt and pepper to taste. Process for 30 seconds until smooth. Scrape the dressing into a bowl, and add a little extra milk if you like a thinner dressing. Sprinkle with a little extra cayenne, and garnish with radish roses and herb sprigs.