This spinach salad recipe was a huge hit in my house. I am definitely my harshest critic, but I have to say it’s one of the tastiest salads I’ve made in a while. The flavors were perfectly balanced and I used a simple Asian dressing you can mix up in minutes.
Spinach is one of the healthiest foods on the planet. It’s high in Vitamins A, C, and folate. The baked chickpeas add a great crunchy texture to the salad, and they pair great with the avocado, fig, and cheese. Fresh figs work best but you can also use dried ones. This recipe has lots of fiber, is low in carbs, and contains heart healthy monounsaturated fats.
Here’s the spinach salad recipe … hope you like it.
|Prep Time||Cook Time||Serves|
- 4 cups of spinach
- 1 avocado
- 1 fig
- 1 tsp. serrano pepper
- 1 oz. Cabot 75% reduced fat white cheddar cheese
- 1/4 cup baked chickpeas
- 2 tsp. soy sauce
- 1 tsp. lime juice
- 1 tsp. red wine vinegar
- 1 T olive oil
- 1 tsp. water
Cook the chickpeas according to the instructions (see link above). Whisk together the ingredients for the dressing and let chill in the fridge for 30-60 minutes. Combine the spinach in a salad bowl with cheese, and chopped figs. Top with avocado slices, minced serrano pepper and baked chickpeas. Stir the dressing and pour atop the salad.
256 calories, 20 g fat, 12 g carbs (5 g fiber), 6 g protein, 408 mg sodium