This salad would also work with arugula or swiss chard. Upgrade with fresh croutons. Add protein with cubes of baked tofu.
Author:Mary Leir
Prep Time:30
Total Time:30 minutes
Yield:4 Servings 1x
Ingredients
Scale
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry
4 large white mushrooms, sliced
1/4 cup red onion, thinly sliced or minced
5 to 6 radishes, thinly sliced
1/2 cup walnuts, pecans, or sliced almonds
2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 tablespoons minced shallot
2 medium garlic cloves, thinly sliced
3 tablespoons apple cider vinegar
2 teaspoons sugar (or honey)
1/2 teaspoon Dijon mustard
1 large avocado, sliced
Kosher salt and freshly ground black pepper
Instructions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Toast walnuts in small sauce pan until fragrant, stirring frequently. Set aside.
Add olive oil to the warm pan and add shallots and garlic. Cook until garlic is lightly browned, about 2 minute. Whisk in the vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Heat until very warm.
Add mushrooms, onion and radishes to the spinach and toss. Add the dressing and toss to combine. Divide the spinach between 4 plates or bowls. Evenly divide the walnuts and avacado among them. Season with pepper, as desired. Serve immediately.