Spinach-and-Avocado Salad

Spinach-and-Avocado Salad Recipe
Make a simple spinach salad special by adding avocado, spices and fresh cilantro. Make it ahead, refrigerate and then toss right before serving.

Yield:

8 Servings

Nutritional Information

Calories 99
Fat 9 g
Satfat 1 g
Protein 2 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 0 mg
Sodium 93 mg

Ingredients

3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 Hass avocado, peeled, pitted and thinly sliced
1 small red onion, thinly sliced
11 ounces baby spinach

Preparation

Whisk lime juice, oil, cilantro, sugar, cumin, salt and pepper in a large serving bowl. Stir in avocado and red onion. Lay spinach on top. (Salad can be prepared and refrigerated up to 2 hours ahead.) Toss just before serving.

February 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note