Green Salad Recipe Challenge - Warm Green Salad

I usually like my food to be warm or at least room temperature. I feel like it is easier to actually taste the food when it is served in this way. (except for ice cream that's a whole different kettle of fish best serve very cold)
I had a sandwich at an airport the other day which was cold in the middle really nasty and a waste of money. Too much food is served in this way.
So generally if I can I will eat my salads warm.
This is my contribution to the #greensaladrecipechallenge

1 tbs of grated ginger and 3 cloves of garlic chopped.

About 10oz of baby spinach and baby kale.

1 punnet of mushrooms cooked on a pan no water or oil required as mushrooms release enough water of their own.

Add cooked chopped beetroots to the mushrooms.

Add steamed cauliflower and avocado.

Enjoy!

Ingredients

• 1 tbs of grated ginger
• 3 cloves of garlic chopped
• 10oz of baby spinach and baby kale
• 1 punnet of brown mushrooms
• 4 cooked beetroots
• 1 10oz bag of cooked cauliflower
• 2 avocados

1. Steam the ginger and garlic in 2 tbs of water in a large saucepan.
2. Add the spinach and kale to the saucepan cover and allow to wilt on a low to medium heat.
3. Cook the mushrooms on a dry pan.
4. Add the cooked chopped beetroots to the cooked mushrooms and heat through.
5. Microwave a 10oz bag of cauliflower.
6. Divide between two bowls and add chopped avodado.
7. Add salt and pepper to taste.
8. Mix gently and the avocado will break down a little in the warm ingredients giving the consistency of a dressing.