Spinach Salad
A refreshing spinach salad with creamy avocado, crisp cucumber, and crunchy almonds, tossed in a light lemon vinaigrette.
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
For a heartier version, add quinoa, boiled eggs, or grilled tofu. Use fresh spinach for the best texture and taste.
Nutrition
Calories: 210kcalCarbohydrates: 11gProtein: 4gFat: 18gSaturated Fat: 2gSodium: 80mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 40mgCalcium: 60mgIron: 2mg
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