Baby Spinach Salad with Pomegranate, Avocado and Balsamic Vinegar Dressing

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It's time for a salad! A salad that has flavors, wonderful colors, different great textures and just loads of deliciousness. I really love this salad, and if you only knew how many times I have made this one! This is more of a side dish than a main dish (since it doesn't have any carb source) and you'll definitely end up seeing me eat this salad this summer. Imagine having a barbecue, and serving grilled food with this salad, hasselback potatoes and a nice tzatziki. Oh yes, I'm drooling!

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THIS RECIPE IS:

  • Healthy

  • Fresh

  • Colorful

  • Gluten Free

  • Vegan (possibly)

  • Egg Free

  • Delicious

  • Great summer side dish


Without and with cheese

SAY CHEESE?

Add optional cheese to the salad if you want. It can be halloumi, feta cheese, chèvre or similar vegan option. 

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Baby Spinach Salad with Avocado, Pomegranate and Balsamic Vinegar

INGREDIENTS:

approx 50 g fresh baby spinach

1 tomato or 5 cherry tomatoes

1/2 red onion

1/2 avocado

approx 6 Greek green or black olives

Fresh Basil

Sea Salt

2 tbsp Spanish Marcona Almonds or Pumpkin Seeds

Dressing:

2 tbsp olive oil

1 tbsp water

1 tbsp balsamic vinegar

1 tsp agave syrup

a pinch of black pepper

1 tbsp finely chopped basil

HOW TO MAKE:

  • Rinse off the baby spinach. Cut the avocado and tomato into smaller pieces or the cherry tomatoes in halves. Finely chop the red onion.

  • Place all of this, and the pomegranate seeds, in a bowl or a plate.

  • Add all the ingredients for the dressing into a solid dressing jar. Shake the jar until well combines and then spread out the dressing over the salad. 

  • Garnish the salad with the olives, some Marconi almonds and sea salt. End with some extra fresh leaves of basil and then, dig in!


Don’t forget to tag #100kitchenstories and @100kitchenstories on Instagram if you remake any of my recipes.

I’d love to see your recreations!


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Chocolate Porridge with Creamy Tahini, Oat Milk and Chocolate Hazelnut Butter

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