Family recipe
Spinach and Avocado Salad
Ingredients
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallot
¼ tsp. sea salt
¼ tsp. ground black pepper
1 tsp. poppy seeds
1 Tbsp. extra-virgin olive oil
8 cups fresh baby spinach
¼ cup dried cranberries
2 Tbsp. cup sliced raw almonds, toasted
½ medium avocado, sliced
2 Tbsp. finely chopped shallot
¼ tsp. sea salt
¼ tsp. ground black pepper
1 tsp. poppy seeds
1 Tbsp. extra-virgin olive oil
8 cups fresh baby spinach
¼ cup dried cranberries
2 Tbsp. cup sliced raw almonds, toasted
½ medium avocado, sliced
Cooking Instructions
Combine vinegar, shallot, salt, pepper, and poppy seeds in a small bowl; whisk to blend.
Slowly add oil, whisking continuously, until blended. Set aside.
Combine spinach, cranberries, and almonds in a large serving bowl; mix well.
Drizzle salad evenly with dressing; toss gently to blend.
Top with avocado; serve immediately.
Slowly add oil, whisking continuously, until blended. Set aside.
Combine spinach, cranberries, and almonds in a large serving bowl; mix well.
Drizzle salad evenly with dressing; toss gently to blend.
Top with avocado; serve immediately.