Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon. Place the flesh in the blender or in the beaker of the hand blender.
Squeeze the limes. Add the juice to the avocado with the spinach, coriander, mustard, sambal, olive oil and 2 tablespoons of water. Blend until smooth and season with salt.
Tip: This dressing tastes amazing with a salad of rocket leaves, halved cherry tomatoes and radish sliced into wedges. Or use it to dress one of the following salads: salad with physalis berries, avocado and egg salad or the plum salad.
