Sautéed Garlic Spinach and Avocado Salad with Lemon Vinaigrette
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 (vegetarian) ready in about 15 minutes pairs fresh spinach, large, diced avocado, thinly sliced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Sautéed Garlic Spinach and Avocado Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (10 min prep + 5 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 Sautéed Garlic Spinach and Avocado 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 fresh spinach from drying out.
Can I substitute ingredients in Sautéed Garlic Spinach and Avocado 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 Sautéed Garlic Spinach and Avocado 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 Sautéed Garlic Spinach and Avocado Salad with Lemon Vinaigrette whole30?
Yes — this recipe is tagged whole30, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
