• 1 bag of Young Leaf Spinach

2 beef tomatoes thickly sliced
1 avocado peeled & stone removed
150g mozzarella thickly sliced
2 tbsp pine nuts
8 tsp basil pesto

"Place two large handfuls of Florette Spinach into a bowl.
Cut the avocado into quarters and slice each quarter into ¼ inch thick pieces.
Place the mozzarella, tomato and avocado on top of the spinach.
Sprinkle pine nuts over the salad and drizzle over the pesto.
Serve immediately with a chilled glass of Pinot Grigio.
"