Fresh Spinach Recipe

Prepare spinach

Rinse the baby spinach thoroughly in cold water to remove any grit. Spin or pat dry with a clean kitchen towel or salad spinner until mostly dry (excess water will dilute the dressing). Place the spinach in a large salad bowl.

Slice aromatics and veg

Thinly slice the red onion into half-moons until you have about 1/4 cup. Halve the cherry tomatoes. Peel (if desired) and thinly slice or dice the cucumber to yield 1/2 cup. Add the onion, tomatoes, and cucumber to the bowl with the spinach.

If your walnuts are not toasted, heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool briefly, then chop roughly. Crumble the feta and slice the optional avocado just before serving to keep it from browning. Add feta and walnuts (and avocado if using) to the bowl with the spinach and vegetables.

Whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a small bowl or jar. Taste and adjust seasoning: add more lemon for brightness, a touch more honey for sweetness, or more salt if needed. The dressing should be smooth and slightly emulsified.

Pour about two-thirds of the dressing over the salad and toss gently to coat the spinach and vegetables evenly. Reserve the remaining dressing to serve on the side in case more is desired. Toss gently again just before serving to redistribute any dressing that has settled.