Avocado & Spinach Power Salad with Lemon Vinaigrette
A vibrant, skin-nourishing salad packed with healthy fats and leafy greens, dressed in a zesty lemon vinaigrette to support radiant skin. This mediterranean-inspired salads (vegetarian, whole30) ready in about 10 minutes pairs Baby spinach, medium (diced) Avocado, (halved) Cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups Baby spinach
- 1 medium (diced) Avocado
- 1 cup (halved) Cherry tomatoes
- 1/4 cup (thinly sliced) Red onion
- 1 (zested and juiced) Lemon
- 3 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Instructions
- Step 1: In a small bowl, whisk zest and juice of 1 lemon, 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/4 tsp sea salt, and 1/8 tsp black pepper to create vinaigrette.
- Step 2: In a large bowl, combine 4 cups baby spinach, 1 diced medium avocado, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 3: Pour 3/4 of vinaigrette over salad and toss gently until evenly coated; serve immediately to prevent browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado & Spinach Power Salad with Lemon Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado & Spinach Power Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby spinach from drying out.
Can I substitute ingredients in Avocado & Spinach Power Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado & Spinach Power Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado & Spinach Power Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
