Lane's Spinach Salad Recipe

Prepare greens and produce

Rinse baby spinach (and mixed lettuces, if using) thoroughly in cold water. Spin or pat dry with paper towels until mostly dry. Trim cucumber: halve lengthwise and slice into 1/4-inch half-moons until you have 1/2 cup. Thinly slice red onion into half-moon slivers and soak in cold water for 5 minutes to mellow the bite, then drain and pat dry. Hull and slice strawberries. Halve the cherry tomatoes if using. Peel, pit, and slice the avocado just before assembling to prevent browning.

If pecans are not toasted, heat a small dry skillet over medium heat and toast pecans for 3–4 minutes, stirring frequently, until fragrant and slightly darker. Remove from heat and let cool. Roughly chop if large. Crumble the feta or goat cheese into small pieces and set aside.

Make dressing

In a small bowl or jar combine white wine vinegar, Dijon mustard, honey, lemon juice, minced garlic, salt, and pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking (or add and shake vigorously in the jar) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add more honey for sweetness, more lemon/vinegar for brightness, or more salt/pepper as needed.

In a large salad bowl, combine the dried spinach (and mixed lettuces). Add the cucumber slices, drained red onion, strawberries, and cherry tomatoes (if using). Gently toss with about half of the dressing to evenly coat — you can add more to taste. Arrange sliced avocado on top, sprinkle with toasted pecans and crumbled cheese. If adding a protein (grilled chicken or salmon), arrange slices atop the salad. Finish with a light grind of black pepper and an optional extra drizzle of olive oil or extra dressing on the side.

Serve immediately so the spinach and avocado remain fresh. Leftover dressing can be refrigerated for up to 5 days; store salad components separately to maintain texture.