By Elizabeth Stark
Pre-washed baby spinach makes for a fast, fresh winter side. This easy recipe pairs delicious baby spinach with creamy avocado for a satisfying, and surprisingly hearty, side salad. And with zesty lime-infused vinaigrette, a little bit of spice, and salty toasted pepitas, you’ll have a memorable, delicious salad in minutes!
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Avocado and Spinach Salad
serves 4
For the vinaigrette
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh-squeezed lime juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon coriander
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon chili sauce, or to taste
Directions
- Whisk the lime juice, salt, spices, and chili sauce into the olive oil until thick and nicely emulsified.
For the salad
Ingredients
- 4 cups baby spinach
- 2 avocados, sliced
- 1 – 2 teaspoons extra virgin olive oil
- 1/4 cup raw hulled pepitas
- 1/4 cup minced red onion
- pinch of sea salt
Directions
- Heat a small skillet over medium-high heat. Add a teaspoon of olive oil and then add the pepitas. Sprinkle with sea salt, and stir pepitas until they brown and begin to pop. Remove to a bowl. In the same skillet, quickly saute the red onions, adding more olive oil, if needed, and a pinch of sea salt. Cook for 2 – 3 minutes. Set aside.
- Place the spinach in a large bowl and drizzle with dressing. Turn leaves to coat. Toss with warm pepitas and onions and top with avocado slices. Drizzle with a bit more dressing, and serve.
