10 cherry tomatoes,
100 gr pine nuts,
500 gr rocket leaves,
300 gr spinach leaves,
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Peel and deseed the avocado, cut each half into slices. Wash the cherry tomatoes and cut in halves. Wash and dry the salad leaves. Heat a small pan over low heat and add the pine nuts, toast them for a couple of minutes until they turn golden brown. In a serving plate arrange the rocket and spinach leaves, avocado slices and cherry tomatoes, add the pine nuts and drizzle with some honey mustard dressing.
Preparation time: 10 minutes.
Cooking time: 5 minutes.
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