This is a beautifully light, refreshing salad. You could add some salmon or grilled chicken to create a main course. Play around with different cheeses and even some nuts to add a little extra crunch. Or try the dressing on your own favorite salad, it’s sweet but light.
Spring Salad with Spinach, Pear and Avocado
Ingredients
For the Dressing
- 2 tablespoons grapeseed oil
- ¼ cup champagne vinegar
- 1 tablespoon lime juice, preferably fresh
- 1 tablespoon parsley, finely chopped
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground pepper, to taste (optional)
For the Salad
- 1 pound baby spinach, washed and patted dry
- 1 ripe Anjou pear, chopped into bite-sized pieces
- 1 ripe avocado, pitted & chopped into bite-sized pieces
- ¼ cup red onion, sliced into bite-sized pieces (optional)
- ¼ cup goat cheese (optional)
Instructions
- Start with the dressing, which can be made up to a day ahead and refrigerated.
- Whisk together the oil and vinegar until combined, then whisk in the remaining ingredients. Salt and pepper to taste (the dressing is perfectly fine without salt and pepper, however).
- To prepare the salad, lightly toss the spinach, pear, avocado and onion in a large bowl. Lightly dress the salad; toss again. Sprinkle the goat cheese, if using, around the salad.
Notes
Adapted from a recipe from the UCSD Healthy Kitchen Cooking Program.
I have been craving spinach salad, this sounds delicious!
This is so good Aggie, I hope you try it! Nice, too, with a glass of wine.
I am going to try this. I have to get some grapeseed oil and champagne vinegar. Sounds delicious!
You know Trader Joes has them both!!
We tried this last night with Orange Muscat champagne vinegar (from Trader Joe’s), and it was to die for!!! Thank you for sharing!
I’ll have to try it with that vinegar, sounds delicious.