Avacado, Olive and Tomato Salad

100g of baby spinach leaves 
2 avacadoes 
1/2 a cup of kalamata olives 
1 cup of cherry tomatoes 
50g of feta cheese 
3 tbsp of extra-virgin olive oil 
juice of 1 lemon 
A good pinch of salt 
A couple of slices of rye bread 



1. Cut the avocado into chunks and drizzle with 1 tablespoon of olive oil to fully cover the surface of the avocado, cut the olives and cherry tomatoes in half and toss with the salad leaves. crumble the feta cheese on top. 
2. Mix together the olive oil, lemon juice and salt. Pour on top of the salad. 
3. Serve with toasted rye bread. 
A very simple and classic yet filling salad.