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Spinach, Berry, and Avocado Salad

Course: Lunch, Main Dish, Side Dish
Calories:

Ingredients

Dressing

  • 1/3 cup fresh or frozen and thawed, blueberries, raspberries, or blackberries
  • 2 tbsp olive oil
  • 4 tsp balsamic vinegar
  • 1 tbsp orange juice
  • 1 small garlic clove
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • pepper to taste

Salad

  • 1/2 cup sweet onion thinly sliced
  • 1/3 cup sliced almonds
  • 8 cups baby spinach
  • 2 cups strawberries rinsed, hulled, and sliced
  • 2 ripe Hass avocados pitted, peeled, and diced

Instructions

  • Combine all dressing ingredients in a blender or food processor, process until smooth.
  • Place onion slices in medium bowl and cover with ice water. Let soak 10 to 20 minutes; drain and dry.
  • Toast almonds in small, unoiled skillet over low heat, stirring constantly, until light golden and fragrant, 3 to 5 minutes. (Alternatively, toast in 300 degree oven for 7 to 10 minutes.) Set aside and let cool.
  • Just before serving, combine spinach, strawberries, avocados, and onion in large salad bowl. Drizzle dressing over top and toss gently to coat. Sprinkle salad with toasted almonds.