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!

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. 

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!