Simple Spinach Delight

Recipe by
Hector Felan, Founder at RealVitaminsNow
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Indulge in the simplicity of our Baby Spinach Salad, a refreshing and nourishing dish that's a breeze to prepare. With just a handful of wholesome ingredients, this salad celebrates the vibrant flavors of fresh baby spinach and creamy avocado, elevated by the rich, cold-pressed olive oil and the delicate touch of Himalayan pink salt.

Cooking Time 5 minutes
Category Keto, Salads, Vegan, Vegetarian
Difficulty Quick and Simple
Servings 1

Ingredients

Servings:
  1. 1 generous handful of tender baby spinach leaves
  2. ½ ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 2 generous handful of tender baby spinach leaves
  2. 1 ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 3 generous handful of tender baby spinach leaves
  2. 1 ½ ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 4 generous handful of tender baby spinach leaves
  2. 2 ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 5 generous handful of tender baby spinach leaves
  2. 2 ½ ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 6 generous handful of tender baby spinach leaves
  2. 3 ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 7 generous handful of tender baby spinach leaves
  2. 3 ½ ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 8 generous handful of tender baby spinach leaves
  2. 4 ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 9 generous handful of tender baby spinach leaves
  2. 4 ½ ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance
  1. 10 generous handful of tender baby spinach leaves
  2. 5 ripe avocado, cut into small, delightful cubes
  3. Cold-pressed olive oil (to your heart's content)
  4. A pinch of Himalayan pink salt, for that perfect balance

Instructions

  1. Begin with a foundation of freshly washed and thoroughly rinsed baby spinach. We recommend giving the spinach leaves a gentle bath with a touch of sodium bicarbonate, ensuring they’re pristine and ready to delight your palate. You can choose to keep the leaves whole or slice them into smaller, bite-sized pieces, according to your preference. Place them in a serving bowl.

  2. Now, it’s time to introduce the star of this salad – the creamy and nutritious avocado. Slice the avocado into small, delectable cubes, and gently add them to the bowl with the baby spinach.

  3. To enhance the flavors and textures, drizzle your chosen amount of cold-pressed olive oil over the salad. This adds a delightful richness that beautifully complements the freshness of the greens and avocado.

  4. For the finishing touch, sprinkle a pinch of Himalayan pink salt. This exquisite salt not only enhances the taste but also provides essential minerals.

    Your Baby Spinach Salad is now ready to savor. It’s a symphony of simplicity, taste, and health, making it the perfect addition to any meal or a light, refreshing snack. Enjoy the goodness!”

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