Description
A vibrant baby spinach salad paired with creamy avocado and a zesty lemon-herb vinaigrette. This fresh dish is packed with nutrients and requires no cooking.
Ingredients
Scale
- 6 cups baby spinach, washed and dried
- 1 large ripe avocado, cubed
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small shallot, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the baby spinach and dry it completely using a salad spinner or clean towels.
- In a small mixing bowl, whisk together the olive oil, lemon juice, minced shallot, salt, and black pepper until emulsified.
- Finely chop the fresh parsley and mint.
- Place the dried spinach and chopped herbs in a large mixing bowl.
- Pour the dressing over the spinach and toss gently with tongs until evenly coated.
- Cut the avocado into small cubes and add them to the bowl.
- Gently fold the avocado into the salad to avoid mashing the fruit.
- Serve immediately on chilled plates.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Modern American