$20 salad

I don’t really know what to call this salad, but it’s good. This is not my invention but I made a few modifications to the CK/Paige version. It’s expensive because of the whole avacado thing. I know we’re only supposed to buy locally-grown, in-season fruit, but I jealously guard my right to have avacados whenever I can get my dirty paws on them.

4 ripe avacados
1 bunch spinach, washed, drained, and loosely torn
1/2 cup currants
1 cup kalamata olives, pitted
1 cup walnuts, coarsely chopped
1 apple, semi-tart, chopped
about 1 teaspoon of kosher salt

1/4 cup brewer’s yeast
juice of 1 lemon
1/4 cup olive oil
coarsely-ground pepper to taste

Toss the spinach with salt and massage until slightly wilted. Add the rest of the ingredients, including dressing.

Serves six.

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