Spinach Salad With Cherry Tomatoes, Avocado & Walnuts
Check out this delicious salad recipe filled with hearty ingredients and nutrients from food gurus, Bonnie Stern and Fran Berkoff.
Number of servings : 4 to 6
Prep time: 15 minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Salads | Salads
Special diet : | High fibre | Heart Health
5 oz (150 g) baby organic spinach or arugula (about 8 cups/2 L)
2 cups (500 mL) cherry tomatoes, (preferably red and yellow), halved
1 ripe avocado
1/2 cup (125 mL) walnut halves, toasted
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 cup (50 mL) olive oil
- Arrange spinach on a serving platter. Top with tomatoes and walnuts. Just before serving, halve the avocado, remove the pit and scoop out 1-inch (2.5 cm) chunks of avocado onto the salad.
- Make dressing by whisking lemon juice with salt and then add olive oil. Toss dressing with salad just before serving.
Did you know? Walnuts are some of the healthiest nuts available. When combined with tomatoes, this salad boasts a huge number of nutrients.
Bonnie says: Prewashed baby organic spinach has increased the popularity of spinach tenfold or more! Now everyone loves the gentle tasting, easy-to-handle green.
Fran says: Walnuts contain heart-healthy monounsaturated fats, omega-3 fatty acids as well as protein, fibre and minerals such as iron, calcium and potassium. Spinach is rich in beta carotene, folate, vitamin K and potassium and contains lutein. Although avocados contain fat, most of it is the heart-friendly monounsaturated kind that helps to lower blood cholesterol levels. An excellent source of folate and potassium, they also contain vitamin E, magnesium, B vitamins and fibre.