Description
This Avocado Spinach Salad combines the buttery richness of ripe avocados with the earthy, crisp bite of fresh baby spinach, creating a nourishing and indulgent dish. It features a vibrant, citrus-forward dressing that enhances the flavors, making it a delightful experience.
Ingredients
Scale
6 cups Fresh Baby Spinach
2 large Ripe Hass Avocados
1/4 small Red Onio
1/2 cup Toasted Walnuts or Pecans
2 tablespoons Hemp Seeds or Sunflower Seeds
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Maple Syrup
1 teaspoon Dijon Mustard
Sea Salt and Cracked Black Pepper to taste
Instructions
- Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant
- In a small jar, combine olive oil, lemon juice, maple syrup, and Dijon mustard. Whisk until emulsified
- Soak sliced red onion in ice water for 5 minutes, then drain and pat dry
- Slice avocados just before serving
- Place spinach in a large bowl, drizzle half the dressing, and toss gently
- Add red onion and toasted nuts, and toss gently agai
- Top with avocado slices, drizzle remaining dressing, sprinkle with hemp seeds and additional black pepper
Notes
Use high-quality ingredients for the best flavor.
Serve immediately for optimal freshness.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 9 g
- Protein: 5 g
- Cholesterol: 0 mg