Spinach Salad Recipe
Make Spinach Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare vegetables
Rinse the baby spinach thoroughly under cold water; spin or pat dry until mostly dry. Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons to total about 1/2 cup. Thinly slice the red onion into half-rings and separate the rings.
- 2
Prepare avocado and cheese
Cut the avocado in half, remove the pit, scoop out flesh and slice or dice into bite-sized pieces. Crumble the feta cheese if not pre-crumbled.
- 3
Toast walnuts
Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.
- 4
Assemble salad
In a large bowl, combine the dried spinach, cherry tomatoes, cucumber, and red onion. Add the avocado, crumbled feta, and toasted walnuts on top, leaving room to toss after dressing is added.
Dressing
- 5
Make dressing
In a small bowl or jar, add the lemon juice, apple cider vinegar, Dijon mustard, honey, and minced garlic (finely mince or press the clove). Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or add and shake vigorously in a closed jar) until the dressing is emulsified. Season with sea salt and black pepper; taste and adjust acidity or seasoning as desired.
- 6
Dress and toss
Pour about 2 tablespoons of dressing over the assembled salad and gently toss to coat evenly. Add more dressing, 1 tablespoon at a time, until the spinach is lightly but evenly dressed (typically 2–3 tbs total).
- 7
Serve
Transfer salad to individual plates or a serving bowl. Finish with a light grind of black pepper if desired and serve immediately so avocado and spinach remain fresh.