|150 g||barley — cooked|
|100 g||english walnuts — crushed|
|100 g||baby spinach|
|50 g||watercress — washed and trimmed|
|fresh mint — a handful|
|1/2||lime — juiced|
|1 tbsp||olive oil|
|80 ml||knorr creamy 1000 island salad dressing|
Cook the barley according to the instructions on the packet. Then allow to cool.
Peel the mango, remove the kernel and cut the flesh into long, thin slices.
Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
Put the mango, avocados, walnuts, spinach leaves, cooked barley and watercress into a large bowl.
Chop about half the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.
Mix the lime juice, olive oil and Knorr Creamy 1000 Island Salad Dressing with the rest of the chopped mint to allow the flavours to infuse.
Pour over the salad and gently mix all the ingredients together.
Tip: Add bread as a side dish.