Baby Spinach Recipe

Wash baby spinach thoroughly in cold water, spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels. Remove any tough stems.

Place the dried spinach in a large salad bowl. Add halved cherry tomatoes, thinly sliced red onion, and sliced cucumber to the bowl.

If using avocado, dice it just before assembling and add to the bowl to avoid browning.

Sprinkle the crumbled feta cheese and toasted pine nuts (or chopped walnuts) evenly over the top.

Whisk the dressing

In a small bowl or jar, combine fresh lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar, close lid, and shake vigorously) until the dressing emulsifies and becomes slightly thickened.

Season the vinaigrette with sea salt and freshly ground black pepper, taste and adjust seasoning—add more honey for sweetness, lemon for acidity, or salt as needed.

Just before serving, pour the vinaigrette over the salad—start with about half, toss gently and evenly to coat. Add more vinaigrette if desired, but avoid overdressing.

Give the salad one final gentle toss to distribute toppings, then transfer to a serving platter or individual plates. Serve immediately.