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Autumn spinach avocado salad

Child in the kitchen

  • 200 g baby spinach
  • 1 pcs ripe avocado, peeled and sliced
  • 2 tbsp shallots, finely chopped
  • 2 tbsp almond flakes
  • 4 tbsp dried cranberries
  • 1 tsp poppy seeds
  • 3 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 2 pinch sea salt
  • 2 pinch freshly ground black pepper

  1. Whisk the vinegar, poppy seeds, shallots, salt and pepper in a mixing bowl until well blended.
  2. Slowly whisk in the olive oil and set aside.
  3. Toss the spinach, almond flakes, and cranberries in a large bowl and drizzle the dressing over it. Toss well to combine and top with the avocado slices.
  4. You are ready to serve!

Good points

  • No cholesterol
  • Low in sugar
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C

Preparation time: 15 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 149.22 kcal
Carbohydrates: 9.15 g
Cholesterol: 0 mg
Sugar: 1.78 g
Protein: 3.61 g
Fat: 12.2 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com