Description
This vibrant Spinach Avocado Salad with Berries combines fresh baby spinach, ripe avocado, and a medley of juicy berries with a tangy white balsamic vinaigrette. Enhanced by crunchy almonds and a hint of honey, this salad offers a refreshing and nutritious dish perfect for a light lunch or side.
Ingredients
Scale
Dressing
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon dried garlic powder
- Salt and pepper to taste
Salad
- 2 tablespoons almonds, chopped
- 10 oz bag baby spinach
- 1/2 pound strawberries, washed, hulled, and sliced
- 1 cup raspberries, washed and gently dried
- 1 cup blueberries, washed and gently dried
- 1 large avocado, sliced
Instructions
- Prepare the Dressing: In a small bowl, whisk together the white balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, Italian seasoning, dried garlic powder, salt, and pepper until the mixture is well combined and emulsified. Set the dressing aside to allow the flavors to meld.
- Assemble the Salad: In a large salad bowl, gently combine the baby spinach, chopped almonds, sliced strawberries, raspberries, blueberries, and sliced avocado. Drizzle the prepared dressing over the salad and gently toss everything together to evenly coat the ingredients without bruising the delicate berries. Serve the salad immediately to enjoy its fresh flavors and textures.
Notes
- For added protein, consider topping the salad with grilled chicken or tofu.
- Almonds can be substituted with walnuts or pecans for different flavor and crunch.
- To keep the avocado from browning, toss it with a little lemon juice before adding it to the salad.
- This salad is best served fresh as the berries and avocado can release moisture over time.
- Adjust the honey and seasoning in the dressing to taste, especially if you prefer a sweeter or tangier flavor profile.
