Bring out the green goodness of this nutritional powerhouse
1 bag baby spinach
3 tablespoons sesame seeds
2 tablespoons rice wine vinegar
1 tablespoon of avocado oil
1. Blanch spinach: Bring a pot of salted water to the boil. Fill a bowl with ice water. Blanch the spinach for approximately 10 seconds in the boiling water, then transfer to the ice water. Drain and gently squeeze out water. Chop.
2. Toast the sesame seeds: Using a small skillet over medium heat, add the sesame seeds and shake constantly until lightly golden brown, then remove immediately from the pan (otherwise they will burn from the heat of the skillet alone)
3. Make the dressing: Combine the vinegar, sesame oil and sesame seeds (reserving a teaspoon) in a small bowl and mix well. Toss the spinach in the dressing until it’s all lightly coated with the dressing. Serve by topping with remaining sesame seeds.
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