Spinach and avocado salad with garlic mustard vinaigrette [Vegan]
I can never turn down a recipe that calls for avocado. Especially one that uses a tangy dressing that can can brighten the mild flavors of avocado and spinach. This salad whips up quickly which is yet another reason to love it.
I'm not a fan of raw garlic so I left it out of the dressing, but I don't think it suffered -- the dressing was still wonderfully zippy. So you can customize this based on whether or not you enjoy such a strong (and lasting) flavor.
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© Jaymi Heimbuch
I don't buy avocados very often, because I try to stick to produce that grows in my own province, and avocados definitely do not. But every once in a while I splurge and treat myself to something that comes from a warmer clime, especially when the food choices in February are starting to get me down.I usually end up making guacamole or even just eating it sliced with a bit of lime juice and a sprinkle of kosher salt, but today I opted for a salad, along with some spinach, which was my other treat.
This is a nice, straightforward salad with a refreshing taste. It was the perfect choice for a palate calling out for a change from root vegetables.
This recipe is from the cookbook In the Kitchen with a Good Appetite by Melissa Clark.
Spinach and Avocado Salad with Garlic Mustard Vinaigrette
1 garlic clove
Pinch kosher salt, more to taste
1 tsp freshly squeezed lemon juice, more to taste
1/2 tsp Dijon mustard
2 tbsp extra-virgin olive oil
6 cups spinach leaves (or other dark greens such as arugula or watercress), loosely packed
1/2 avocado, cut into cubes
© Jaymi Heimbuch
1. Using a mortar and pestle or a heavy knife, pound or mince the garlic together with a pinch of salt until a paste forms. Scrape the paste into a small bowl and whisk in the lemon juice, mustard, and another pinch of salt, whisking to dissolve the salt. Whisk in the oil.
2. Place the spinach and avocado in a large bowl and gently toss with the dressing. Season with more salt and lemon juice to taste.