Baby spinach salad
Baby spinach is tender and sweet, far gentler than mature spinach, and perfect raw in a salad. Here it's tossed with creamy avocado, sharp red onion, and crisp yellow pepper, then bound together with a tangy yogurt dressing. It comes together in fifteen minutes and makes a fresh, light lunch or a side that holds its own next to grilled meat or fish.
Ingredients
Instructions
Place the baby spinach into a large bowl, top with the bell pepper, sliced onion and avocado.
In the meantime, combine all the dressing ingredients.
Drizzle over the baby spinach, toss gently and serve immediately.
Notes
Dress this salad just before serving. Baby spinach is delicate and will wilt quickly once the dressing goes on, so toss it at the last moment.
If you're making it ahead, keep the dressing and whole avocado separate. Prepare the avocado at serving time, as it browns once cut, and add it last. Add the dressing and combine at the table.
Variations
For extra crunch, scatter a handful of toasted pine nuts, sliced almonds, or sunflower seeds over the top just before serving. Toasted walnuts or pecans work well too, and pair especially nicely with the avocado.
For a sweet-savory version, add a handful of pomegranate seeds, sliced strawberries, or segments of orange.
Source
Food in U.S.A.