Sautéed Garlic Spinach and Avocado Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad of tender garlic-sautéed spinach combined with creamy avocado and a bright lemon vinaigrette, perfect for a Whole30 side or light meal. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 15 minutes, pairs fresh spinach, avocado, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 10 min Cook: 5 min Serves 2 Mediterranean cuisine 220 cal/serving

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Ingredients

8 cups fresh spinach
1 large, diced avocado
3 cloves, thinly sliced garlic cloves
2 tbsp extra virgin olive oil
2 tbsp, freshly squeezed lemon juice
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp (Whole30 compliant) Dijon mustard
1 tbsp water

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Instructions

Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
Step 2: Add 8 cups fresh spinach to the skillet and cook, stirring frequently, for 2-3 minutes until wilted but still bright green. Season with 1/4 tsp sea salt and 1/8 tsp black pepper. Remove from heat and let cool slightly.
Step 3: In a small bowl, whisk together 1 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tsp Dijon mustard, 1/4 tsp sea salt, 1/8 tsp black pepper, and 1 tbsp water until emulsified.
Step 4: In a large serving bowl, combine the sautéed spinach with 1 large diced avocado. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Step 5: Serve immediately as a fresh, nutrient-dense Whole30 salad or side dish.