Imagine a salad so vibrant, so packed with flavor, that it makes healthy eating feel like an indulgence. The Spinach Avocado Artichoke Salad is not just a meal—it's a culinary adventure that will tantalize your taste buds and revolutionize your lunch routine. With a perfect balance of creamy avocado, tangy feta, and earthy artichokes nestled on a bed of fresh spinach, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups fresh spinach
- 1 avocado, diced
- 1 can artichoke hearts, drained and chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the fresh spinach under cold water to remove any dirt or grit. Pat the spinach dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- In a large mixing bowl, add the fresh spinach. This will be the base of your salad.
- Next, take the avocado. Cut it in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces and add it to the bowl with the spinach.
- Open the can of artichoke hearts, drain the liquid, and chop them into smaller pieces if they are not already quartered. Add the chopped artichokes to the salad bowl.
- Thinly slice the red onion. If you find the flavor of raw onion too strong, you can soak the slices in cold water for a few minutes to mellow the taste. Once ready, add the red onion slices to the bowl.
- Sprinkle the crumbled feta cheese over the top of the salad mixture. The feta will add a creamy, tangy flavor that complements the other ingredients.
- In a small bowl or jar, whisk together the olive oil and balsamic vinegar to create the dressing. You can also add a pinch of salt and pepper to taste, adjusting according to your preference.
- Drizzle the dressing over the salad ingredients in the mixing bowl. Gently toss the salad to combine all the ingredients and ensure they are evenly coated with the dressing.
- Once combined, taste the salad and adjust the seasoning with additional salt and pepper if necessary.
- Serve the Spinach Avocado Artichoke Salad immediately on individual plates or in a large serving bowl. Enjoy this refreshing and nutritious salad as a light meal or a side dish!
Tips
- Avocado Prep: Choose ripe avocados that yield slightly to gentle pressure. To prevent browning, dice just before adding to the salad.
- Artichoke Hack: Drain artichoke hearts thoroughly to prevent excess moisture from making your salad soggy.
- Onion Trick: If raw onions are too strong, soak sliced red onions in cold water for 5-10 minutes to mellow their flavor.
- Dressing Pro Tip: Whisk your olive oil and balsamic vinegar in a separate container to ensure perfect emulsification.
- Serving Suggestion: For the freshest experience, toss the salad just before serving to maintain the crisp texture of the spinach.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 12g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 10mg
