Latest news, food, business, travel, sport, Tips and Tricks...

Avocado and Spinach Salad Recipe with Chili Lime Vinaigrette

Avocado and Spinach Salad Recipe with Chili Lime Vinaigrette

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!

Avocado and Spinach Salad Recipe

Some more interesting posts:

Bacon And Egg Spinach Salad

Cucumber Salad with Avocado

Grilled Salmon Salad

Avocado and Spinach Salad

serves 4

For the vinaigrette


  • 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


  1. Whisk the lime juice, salt, spices, and chili sauce into the olive oil until thick and nicely emulsified.

For the salad


  • 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


  1. 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.
  2. 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.