Spinach Salad Recipe

Wash and thoroughly dry the baby spinach in a salad spinner or by patting with paper towels. Transfer to a large salad bowl.

Prepare the cucumber: if using peel-on English cucumber, halve lengthwise and slice thinly, then cut into half-moons until you have about 1/2 cup. Add to the bowl with the spinach.

Halve the cherry tomatoes (about 1 cup) and add to the bowl.

Thinly slice the red onion (about 1/4 cup). If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding.

Toast the walnuts or pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool slightly, then roughly chop and add 1/2 cup to the salad bowl.

Cut the avocado in half, remove the pit, score the flesh into slices while still in the skin, and scoop out the slices. Gently toss the avocado into the salad just before serving to avoid browning.

Crumble 1/2 cup feta cheese over the assembled salad ingredients.

Emulsify dressing

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove.

Slowly whisk in 6 tablespoons extra-virgin olive oil (or pour into the jar, secure lid and shake vigorously) until the dressing is fully emulsified and slightly thickened.

Season the dressing with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning — add up to the listed 3 teaspoons salt and 1 teaspoon pepper gradually if needed. (Salt quantity listed in ingredients is the maximum combined amount; start with less.)

Just before serving, pour about half of the dressing over the salad and gently toss with tongs to coat leaves and ingredients evenly. Add more dressing to taste — typically 3–4 tablespoons for this quantity.

Finish with a final sprinkle of the toasted nuts and a few extra crumbles of feta. Serve immediately.