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Avocado and Spinach Salad with Lemon Vinaigrette: A Zesty and Nutritious Delight

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  • The Avocado and Spinach Salad with Lemon Vinaigrette is a refreshing, nutrient-packed dish perfect for any time of the year. Combining creamy avocados, fresh spinach, and a tangy lemon vinaigrette, this salad is quick to prepare and loaded with flavor. Whether you're looking for a healthy lunch or a vibrant side dish, this recipe is sure to impress with its simplicity and taste.

Introduction

What if you could capture the essence of freshness and nourishment in one bowl? Picture creamy avocados, tender baby spinach, and a bright, zesty lemon vinaigrette, all coming together in perfect harmony. This Avocado and Spinach Salad with Lemon Vinaigrette is not just a salad; it’s a celebration of wholesome, vibrant ingredients that energize and delight. Whether as a light lunch or a side dish, this salad is a sure winner.


FAQ Section

Q: Can I make this salad ahead of time?
A: You can prepare the ingredients in advance, but wait to slice the avocado and add the dressing until just before serving.

Q: What can I substitute for honey in the vinaigrette?
A: Maple syrup or agave syrup are excellent alternatives.

Q: Can I use another green instead of spinach?
A: Yes, arugula or mixed greens work wonderfully as substitutes.

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Avocado and Spinach Salad with Lemon Vinaigrette

Avocado and Spinach Salad with Lemon Vinaigrette

chef-max-carter
A nutrient-packed salad featuring creamy avocados, fresh spinach, and a tangy lemon vinaigrette. It’s quick, easy, and bursting with flavor.
prep time
10
servings
4
total time
10

Equipment

  • Salad bowl

  • Small mixing bowl

  • Whisk

  • Salad tongs

Ingredients

  • 4 cups fresh baby spinach

  • 2 ripe avocados, sliced

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup cherry tomatoes, halved

  • 2 tbsp lemon juice (freshly squeezed)

  • 3 tbsp olive oil

  • 1 tsp Dijon mustard

  • 1/2 tsp honey

  • Salt and pepper to taste

  • Optional: Toasted sunflower seeds for garnish

Instructions

1

Prepare the Salad Base

Rinse and pat dry the baby spinach. Place it in a large salad bowl.
2

Slice and Arrange

Peel and slice the avocados. Arrange them on top of the spinach along with red onions and cherry tomatoes.
3

Make the Lemon Vinaigrette

In a small mixing bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
4

Combine and Serve

Drizzle the vinaigrette over the salad and gently toss. Garnish with toasted sunflower seeds if desired. Serve immediately.

Notes

For extra crunch, add toasted nuts or seeds. Use ripe but firm avocados for the best texture. This salad is gluten-free and can be made vegan by omitting honey or substituting with maple syrup. External Links:Health Benefits of Spinach AND How to Keep Avocados Fresh
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