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
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)
- 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.
Adapted from a recipe from the UCSD Healthy Kitchen Cooking Program.