Ingredients (serves 2-3 as a side or 1 as a main)
Salad:
- 5-6 big handfuls fresh baby spinach (about 150-200g / 5-7 oz)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 small red onion, very thinly sliced (soak in cold water 5 mins if you want it milder)
- 1 ripe avocado, diced
- 1/3 cup walnuts or almonds, toasted (optional but recommended)
- 1/3 cup crumbled feta, goat cheese, or shaved parmesan (optional)
Simple Lemon-Olive Oil Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (or 1 tbsp lemon + 1 tbsp balsamic vinegar)
- 1 small garlic clove, minced or grated
- ½ tsp Dijon mustard (optional, helps emulsify)
- Salt & freshly cracked black pepper to taste
Instructions
- Wash the spinach gently and pat dry or spin in a salad spinner. Remove any thick stems.
- In a small jar or bowl, shake or whisk together all the dressing ingredients until well combined.
- In a large bowl, add spinach, tomatoes, cucumber, red onion, and avocado.
- Drizzle with the dressing (start with ¾ of it) and toss gently with your hands — this prevents bruising the spinach too much.
- Taste and add more dressing, salt, or pepper if needed.
- Top with toasted nuts and cheese.
- Serve immediately!
Quick Tips
- Make it a meal: Add grilled chicken, chickpeas, hard-boiled eggs, or quinoa.
- Variations:
- Strawberry & spinach: Add sliced strawberries + pecans + balsamic dressing.
- Apple & spinach: Thin apple slices + dried cranberries + walnuts.
- Asian twist: Sesame oil, rice vinegar, ginger, sesame seeds, and sliced scallions.
- Don’t dress the salad until right before eating — raw spinach wilts fast once the dressing hits it.
Enjoy! This is one of the easiest, most nutritious salads you can throw together in 10 minutes.
