Avocado Spinach Salad with Lemon Dressing
Avocado Spinach Salad with Lemon Dressing
Ingredients
For the Salad
- 5 ounces baby spinach, washed and dried
- 2 ripe avocados, halved, pitted, and sliced
- 1 1/2 cups cherry tomatoes, halved
- 1 English cucumber, peeled and diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup slivered almonds, toasted (optional, for garnish)
For the Lemon Vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup, or honey
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the lemon vinaigrette: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, maple syrup, minced garlic, kosher salt, and freshly ground black pepper until well combined and emulsified. Set aside.
⏱️ 5 min
- 2
Prepare the salad ingredients: In a large salad bowl, combine the washed and dried baby spinach, halved cherry tomatoes, diced English cucumber, and thinly sliced red onion.
⏱️ 8 min
- 3
Add the avocado: Gently add the sliced avocado to the salad bowl. Be careful not to mash the avocado when tossing.
⏱️ 2 min
- 4
Dress and serve: Pour the prepared lemon vinaigrette over the salad ingredients. Gently toss the salad until all ingredients are lightly coated with the dressing. Garnish with toasted slivered almonds, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Spinach Salad with Lemon Dressing
Ingredients
For the Salad
- 5 ounces baby spinach, washed and dried
- 2 ripe avocados, halved, pitted, and sliced
- 1 1/2 cups cherry tomatoes, halved
- 1 English cucumber, peeled and diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup slivered almonds, toasted (optional, for garnish)
For the Lemon Vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup, or honey
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the lemon vinaigrette: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, maple syrup, minced garlic, kosher salt, and freshly ground black pepper until well combined and emulsified. Set aside.
⏱️ 5 min - 2
Prepare the salad ingredients: In a large salad bowl, combine the washed and dried baby spinach, halved cherry tomatoes, diced English cucumber, and thinly sliced red onion.
⏱️ 8 min - 3
Add the avocado: Gently add the sliced avocado to the salad bowl. Be careful not to mash the avocado when tossing.
⏱️ 2 min - 4
Dress and serve: Pour the prepared lemon vinaigrette over the salad ingredients. Gently toss the salad until all ingredients are lightly coated with the dressing. Garnish with toasted slivered almonds, if desired, and serve immediately.
⏱️ 5 min