Avocado and tomato feta salad

For 4 people

INGREDIENTS

For the salad

• 400 g de pousses d’épinards
• 2 ripe avocados
• 200 g feta cheese
• 200 g cherry tomatoes
• 3 tbsp Cauvin Balance and Flavour Mediterranean oil 
• 200 g black or green olives
• salt & pepper

PREPARATION

1. Rinse and spin the baby spinach and arrange directly on the plates.
2. Halve the avocados. Remove the pit and then the skin. Cut into small pieces.
3. Wash and halve the cherry tomatoes.
4. Dice the feta cheese.
5. Add all the ingredients to the plates
6. Pour 3 tbsp Cauvin Balance and Flavour Mediterranean oil into a bowl and season with salt and pepper to taste.
7. Drizzle the seasoning on the salad.