Heat the oil in a large frying pan over medium heat. Add mushroom and cook for 4 minutes, stir frequently.
Turn off heat. Add the spinach leaves. Mix to combine.
Use a slotted spoon to transfer the mushroom and spinach mixture to a medium sized salad bowl, leaving any liquid in the frying pan.
Sprinkle the dukkah over the spinach and mushroom mixture one tablespoon of at a time, mixing as you go.
Serve the salad with sliced avocado and a drizzle of balsamic vinegar.

1 tablespoon coconut oil
500 gram mushroom, finely sliced
4 tablespoon pistachio dukkah
150 gram baby spinach leaves
1 avocado, peeled, de-seeded and finely sliced
balsamic vinegar