Introduction
When Lina Vexley first started her wellness journey, spinach became her green companion. One quiet morning, while preparing breakfast, she tossed together a handful of baby spinach, ripe avocados, and a few cherry tomatoes from her garden. The freshness surprised her — crisp, nutty, and so satisfying. That was the moment her “Spinach Salad” was born. To Lina, it’s more than just a dish; it’s a reflection of balance and simplicity. A perfect fusion of flavor and vitality, this salad celebrates how the smallest choices — like fresh greens and good olive oil — can transform your day.
Spinach Salad
Equipment
- Mixing Bowl
- Whisk
- Salad Tongs
Ingredients
Salad Base
- 3 cups baby spinach leaves washed and dried
- 1/2 pc avocado sliced
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber sliced
- 2 tbsp roasted almonds whole or chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp maple syrup or honey
- 1/2 tsp Dijon mustard
- to taste salt and black pepper
Instructions
- Rinse and pat dry the baby spinach leaves. Slice the avocado, cucumber, and cherry tomatoes.
- Place spinach, cucumber, and tomatoes in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Top with sliced avocado and roasted almonds just before serving.
- Serve fresh as a light lunch or side dish.
Notes
Nutrition
How to Make the Recipe
Making a Spinach Salad is quick, easy, and filled with freshness. Begin by rinsing your baby spinach leaves thoroughly and drying them to maintain crispness. Slice half an avocado into thin pieces, cut the cucumber into rounds, and halve the cherry tomatoes. These simple, colorful ingredients will form the vibrant base of your salad.
Next, prepare the dressing — the secret to tying everything together. In a small bowl, whisk olive oil, lemon juice, maple syrup (or honey), Dijon mustard, and a pinch of salt and pepper. This light vinaigrette gives your salad a beautiful balance of tang and sweetness. Adjust the seasoning according to your taste preference.
In a large mixing bowl, combine the spinach, cucumber, and cherry tomatoes. Pour the dressing over and toss gently using salad tongs, ensuring every leaf gets a touch of flavor without crushing the greens. Add the avocado slices and roasted almonds on top just before serving to preserve their texture. The creamy avocado contrasts perfectly with the crisp spinach and the crunch of almonds.
For extra nutrition, you can add cooked quinoa or chickpeas. This salad pairs beautifully with grilled chicken, salmon, or tofu for a wholesome meal. It’s the kind of recipe that feels elegant but takes only minutes to make — perfect for busy days when you still crave something nourishing and satisfying.
Conclusion
The Spinach Salad by Lina Vexley embodies freshness in its purest form — light, colorful, and nourishing. It’s proof that healthy food doesn’t have to be complicated. Each bite offers creamy, crunchy, and zesty notes that awaken the senses. Whether as a main meal or a refreshing side, this salad celebrates simplicity done right. For Lina, it’s not just about eating greens; it’s about savoring life — one vibrant bowl at a time.