Spinach and Avocado Salad Recipe
Spinach and avocado salad is a simple yet stunning dish that packs a punch of flavor and nutrition. This vibrant combination offers a perfect balance of textures and tastes, making it a delightful choice for any meal. Whether you're looking for a light lunch, a satisfying side dish, or a nutrient-rich starter, this salad has you covered.
Ingredients:
- 500g baby spinach
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup red onion, thinly
sliced
- 1/4 cup sunflower seeds,
toasted
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Wash and dry the baby spinach.
Place it in a large bowl.
- Chop the avocado and put it in
the bowl. Gently toss to coat the spinach with some of the avocado's
natural oils to prevent browning.
- Add the halved cherry tomatoes,
crumbled feta cheese, and thinly sliced red onion.
- In a small jar, combine olive
oil, lemon juice, Dijon mustard, salt, and pepper. Shake well to emulsify
the dressing.
- Over the salad, drizzle with
the dressing and toss gently to combine it.
- Top with toasted sunflower
seeds for an extra crunch.
- Serve immediately and enjoy!
Nutritional Information:
One serving of this salad (approximately 1 cup) provides:
- Calories: 250
- Fat: 18g (including 2g
saturated fat)
- Carbohydrates: 10g (including
3g fiber)
- Protein: 6g
- Vitamin A: 30% Daily Value
- Vitamin C: 20% Daily Value
- Vitamin K: 40% Daily Value
- Potassium: 10% Daily Value
Tips:
- For a richer flavor, grill the
red onion slices before adding them to the salad.
- Substitute the feta cheese with
goat cheese, blue cheese, or mozzarella for a different taste twist.
- Add chopped fresh herbs like
basil, cilantro, or parsley for an extra burst of flavor.
- Make this salad ahead of time!
Simply store the dressed salad (without the avocado) in the refrigerator
for up to 2 days. Add the avocado just before serving.
