Sunday, April 22, 2012

Spinach Avocado Salad - Lemon Cilantro Vinaigrette

Having no lime on hand and necessity being the Mother of Invention, lemon cilantro vinaigrette brightens this pretty (and healthy) spring salad of spinach, avocado and black beans.

Spinach-Avocado Salad with Lemon Cilantro Vinaigrette


Juice of 1 lemon
1 ripe avocado, diced
2 cups spinach, washed, drained and sliced into ribbons
1 cucumber, diced
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 cup diced tomatoes
1 can (14.5 ounces) black beans

1. Peel, dice avocado and dress in the juice of one lemon.

2. Rinse and drain a can of black beans

3. Prepare all other vegetables and toss together with dressing.


1 small shallot
1/2 cup cilantro leaves
4 tablespoons lemon juice (2 small lemons)
4 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon cumin
1/4 teaspoon cayenne


Chop shallot and cilantro and combine with lemon juice in mini-food processor. Add seasonings and process until shallot and cilantro are well mixed. Add olive oil. Blend more. Adjust seasonings to taste and dress salad.
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