Spinach Avocado Salad Recipe
Spinach Avocado Salad with arugula, toasted almonds, and rich parmesan cheese tossed in a healthy spinach salad dressing.
Servings: 8 servings
Calories: 248kcal
Ingredients
- 5 cups baby spinach
- 3 cups baby arugula
- 3/4 cup slivered almonds or sliced almonds toasted
- 3 avocados cubed
- 1/2 cup Parmesan cheese or Asiago cheese shaved or shredded
- 1/3 cup spinach salad dressing
Instructions
- Make spinach salad dressing and set aside.
- To toast the nuts, preheat large skillet on medium heat, add almonds and cook for 3-5 minutes or until browned and fragrant, stirring often. Watch closely not to burn. Set aside.
- In a large salad bowl, add spinach and arugula, drizzle with dressing and toss to coat.
- Then add avocado, toasted almonds, cheese and toss gently a few times to combine. You can also add blueberries or any other berries, if you wish.
- Serve immediately.
Notes
- Make ahead: Refrigerate salad ingredients separately from the dressing covered with plastic wrap for up to 2 days. Store nuts in a cool dry place, in the fridge they lose crunch.
- Dressing in a jar can be refrigerated for up to 2 weeks. Place in a bowl with hot water for 10 minutes to warm up, then shake.
- Arugula: Adds nice zest but you can use more spinach instead.
- Full grown spinach: Chop large leaves.
Nutrition
Serving: 1cup | Calories: 248kcal | Carbohydrates: 13g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 195mg | Fiber: 7g | Sugar: 5g