Spinach & Avocado Salad

By Paul Briand

This is a great, simple little salad recipe that will bring the freshness of spring right to your taste buds.

It’s light and wonderfully refreshing with the vinaigrette that combines lemon juice, rice vinegar and olive oil.

The basis of this salad comes from a recipe I received with store coupons mailed to me by my favorite supermarket.

Ingredients

1 6 ounce package of spinach leaves

1 ripe avocado, pitted, peeled and sliced into bite-size pieces

1 cup of grape tomatoes, halved

¼ cup of slivered almonds

2 tablespoons freshly squeezed lemon juice

2 teaspoons rice vinegar

1 garlic clove, minced

1 teaspoon lemon zest

2 tablespoons extra virgin olive oil

Directions

1. Combine the spinach, avocado, tomatoes, and almonds into a large bowl;

2. In a small bowl, whisk together the lemon juice, vinegar, garlic and lemon zest;

3. Slowly whisk in the olive oil until it is well combined;

4. Toss salad with vinaigrette and serve immediately.

Click here for recipe card.