You will want to take this fresh, simple and nutritious salad to your office! It’s just perfect…

Serves: 3-4 Preparation time: 25′ Cooks in: – Ready in: 25′

For the salad:
500gr baby spinach leaves, rinsed, dry
1 large ripe avocado, peeled, cored, diced
1 cup dill, finely chopped
30 almonds blanched, toasted

For the dressing:
1½ cup extra-virgin olive oil
1 lemon, juiced
1 tbsp white vinegar
2 tbsp white dry wine
1 tsp mild mustard
Kosher salt, freshly ground black pepper


Step 1
For the vinaigrette: Whisk all ingredients until well combined. Keep in the refrigerator until needed.

Step 2
In a bowl drizzle avocado with a little lemon juice to avoid blackening.

Step 3
In a serving bowl toss spinach leaves with dill and avocado, drizzle with the dressing, toss again, sprinkle with almonds and serve.

Photo George Drakopoulos – Food styling Tina Webb

Και η ελληνική συνταγή: Σαλάτα με σπανάκι και αβοκάντο

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