Spinach salad

For 4 people
250 g spinach
1 ripe avocado
2 tender stalks of celery
a handful of olives
80 g sunflower oil
80 g walnuts of the Amazon
acidulous of umeboshi
very little extra virgin olive oil
desiccated coconut to garnish

Wash spinach and place them in a bowl after being dried.
Wash the celery and cut into chunks.
Roughly chop the walnuts, stone the olives if they aren't already and cut them into slices, peel avocado and cut into slices.
Add all ingredients to spinach, season with a little oil and a splash of sour of umeboshi.
Serve garnished with desiccated coconut.