Spinach Salad Recipe

Prepare spinach

Rinse baby spinach under cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large mixing bowl.

Slice onion

Peel the red onion and cut into very thin half-moon slices. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry before adding to the bowl.

Prepare tomatoes

Wash and halve the cherry tomatoes. Add them to the bowl with the spinach.

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise, scoop out seeds if watery, then slice into thin half-moons. Add to the bowl.

Add cheese and nuts

Crumble the feta cheese if not pre-crumbled and add to the bowl. Toast sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly golden; let cool slightly and add to the bowl.

Add avocado (optional)

If using avocado, halve, pit, and slice just before serving. Gently toss into the salad to avoid mashing.

Make dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.

Emulsify

Whisk vigorously for 30–45 seconds or secure the jar lid and shake until the dressing is fully emulsified (a slightly thickened, glossy texture). Taste and adjust seasoning with more salt, pepper, or lemon if needed.

Dress salad

Pour about three-quarters of the dressing over the salad and gently toss with salad tongs until the leaves are lightly and evenly coated. Reserve the remaining dressing to serve on the side or for guests who want more.

Serve

Transfer the dressed spinach salad to a serving bowl or plates. Sprinkle any remaining almonds and a small extra crumble of feta on top. Serve immediately so the spinach stays crisp.