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Lilly’s Table

 
 
Jewel Quinoa
© Lillys-Table.com Photo of Spinach Salad with Avocado, Pear & Almonds
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Spinach Salad with Avocado, Pear & Almonds

from Avocado, Pear & Spinach Salad with Jewel Quinoa, the Week of November 29, 2015.
View the previous recipe for this meal.

Spinach is topped with creamy avocados, crunchy cauliflower, sweet pears, toasty almonds for a touch of protein, and drizzled with a lemon-garlic dressing. In the midst of winter this will awaken your taste buds, while giving you a nourishing burst of freshness.

Ingredients

  • 2 tablespoons lemon juice
  • 1 clove garlic, finely minced
  • 1 tablespoon dijon mustard
  • 1 pinch salt
  • 1 pinch black pepper, a grind or two of fresh
  • 3 tablespoons olive oil, extra virgin
  • ½ red onion, small
  • 1 cup cauliflower, chopped roughly
  • 1 pear, washed and dried
  • 1 avocado
  • ¼ sliced almonds
  • 4 cups baby spinach, washed and dried

Serving Size: 2 People

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Preparation Instructions

Whisk together half of the lemon juice, garlic, dijon, salt, pepper and olive oil. Or shake everything in a small jar with a lid.

Prepare the remaining ingredients:
Thinly slice a red onion. Rinse and soak the slices in warm water to help mellow the astringent flavor.

Roughly chop the cauliflower into bite size pieces.

Thinly slice the pear. Toss the slices with a splash of lemon juice to prevent browning if you are not serving immediately.

Halve the avocado, remove the pit. Thinly slice into the avocado half. Scoop out the slices with a large spoon. Drizzle with lemon juice if not serving soon- again to prevent browning.

Toast the almonds in a dry skillet over medium heat. Shake the pan periodically and watch carefully to prevent burning.

When ready to serve:
Arrange the spinach in a large bowl and toss with all of the prepared ingredients including the dressing.