Spinach and Arugula Salad with Lemon Dressing
This vibrant Spinach and Arugula Salad is a fresh, flavorful mix of peppery arugula, tender spinach, and creamy avocado, tossed with slivered almonds for the perfect crunch. Bright mint and dill and a zesty lemon dressing tie everything together for this light yet satisfying, nutrient-packed salad.
Servings: 6 servings
Calories: 191kcal
Equipment
- Mixing bowl
- Whisk
- Small skillet
- Wooden spatula
- Knife
- Cutting board
- Large serving platter or serving bowl
Ingredients
Zesty Lemon Dressing
- ¼ cup Extra virgin olive oil
- 3 tablespoon Lemon juice about ½ large lemon
- 1 tablespoon Lemon zest
- 1 tbsp Maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon Sea salt
- ½ teaspoon Garlic powder
- ¼ tsp Black pepper
Spinach and Arugula Salad
- 3 cups Baby arugula heaping cups
- 3 cup Baby spinach heaping cups
- ¼ cup Fresh mint finely chopped
- 2 tablespoon Fresh dill finely chopped
- ½ cup Pickled red onions chopped (or substitute ¼ small red onion, thinly sliced)
- 1 Large ripe avocado sliced or diced
- ½ cup Slivered almonds lightly toasted
Instructions
Zesty Lemon Dressing
- Add all ingredients for the dressing into a small mixing bowl or a 12-ounce mason jar fitted with a lid, and whisk (or shake) together until the maple syrup completely dissolves.
Spinach and Arugula Salad
- Heat a small skillet over low-medium heat. Add the slivered almonds and cook for about 2 minutes, or until lightly toasted, stirring occasionally. Remove from the heat and set aside to cool.
- On a large platter or a serving bowl, mix the spinach and arugula. Evenly top with the chopped herbs and the chopped red onion.
- Distribute the avocado over the top of the salad and then sprinkle on the silvered almonds.
- Dress the salad with as much dressing as you want right before serving, or leave the salad undressed and allow everyone to dress the salad themselves. I encourage you not to toss the salad in the dressing to avoid over-dressing and making the tender greens soggy.
Notes
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- With tender greens, wait to dress the salad until right before serving or serve dressing on the side to prevent the salad from getting soggy.
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- For presentation, plating this salad rather than tossing can be more appealing and prevent the avocado from getting smashed.
Nutrition
Serving: 1cups | Calories: 191kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Sodium: 233mg | Potassium: 400mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1786IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 1mg
