Enlightened Spinach Salad Recipe

Rinse and dry the baby spinach and arugula thoroughly. Use a salad spinner or pat dry with clean kitchen towels. Place into a large mixing bowl and gently toss to combine.

Thinly slice the cucumber and halve the cherry tomatoes. Thinly slice the red onion and put the slices in a small bowl of cold water for 5 minutes to take the raw edge off, then drain and pat dry.

Dice the avocado just before assembling to prevent browning. Rinse and drain the canned chickpeas; if desired, pat them dry on paper towels to reduce excess moisture.

Stovetop toasting

Heat a small dry skillet over medium heat. Add the walnuts and toast, shaking the pan or stirring frequently, until fragrant and lightly browned at the edges, about 4–5 minutes. Transfer to a plate to cool.

Oven toasting (alternative)

Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and bake 6–8 minutes until fragrant, checking to avoid burning. Cool completely before chopping.

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey or maple syrup, minced garlic, sea salt, and black pepper. Whisk or shake to combine until smooth.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. If the dressing is too thick, whisk in up to 1 tablespoon of water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust seasoning with salt, pepper, or lemon juice.

Add the sliced cucumber, halved cherry tomatoes, drained red onion, chickpeas, and crumbled feta to the bowl with greens. Gently toss to distribute ingredients.

Drizzle about three-quarters of the dressing over the salad and fold gently with salad tongs or two large spoons to coat evenly. Add additional dressing to taste; reserve any leftover dressing for serving.

Fold in the diced avocado carefully so it remains intact. Sprinkle the toasted walnuts over the top and garnish with torn basil or mint leaves and a light dusting of lemon zest.

Serve immediately on chilled plates or bowls. If preparing ahead, keep dressing separate and add just before serving to prevent wilting. Leftovers (without avocado) will keep refrigerated for up to 24 hours; add fresh avocado when serving.