INGREDIENTS
1
Avocado, ripe
300 g
Baby spinach, leaves
1/2
Lime, juice of
50 g
Sundried tomatoes
1 cup
Water chestnuts
1/2 cup
Paleo mayo, home made
1 tsp
Unpasteurized honey
1 pinch
Himalayan or fine sea salt
3
grinds Pepper, freshly cracked
1 tsp
Cider vinegar