Spinach Tomato Salad
This fresh-from-the-garden tomato spinach salad makes it easy to add more vegetables to any meal and gobble up the goodness. Made with just 5 simple ingredients, it’s perfect for weeknights or as a starter when you’ve got guests. The freshness speaks volumes, and it’s telling you to make spinach salad with tomatoes right now!
Servings: 6 Servings
Calories: 136kcal
Equipment
Ingredients
- 6 oz baby spinach
- 2 medium avocados sliced
- 1 cup grape tomatoes halved
- 1 Persian cucumber thinly sliced
- 1/4 cup vegan Parmesan shaved
- Balsamic Maple Vinaigrette
Instructions
- Spread greens out on a large serving platter or shallow bowl. Add avocado, tomatoes, cucumber, and parm.
- Drizzle on balsamic maple vinaigrette, toss, and enjoy!
Video
Notes
Storage Tips
If you have any tomato and spinach salad left, store it separately from your dressing. I’d aim to eat it within a day or two, tops. Otherwise, it will get soggy, and it’s easy enough to make a new fresh one whenever you want!
If you have any tomato and spinach salad left, store it separately from your dressing. I’d aim to eat it within a day or two, tops. Otherwise, it will get soggy, and it’s easy enough to make a new fresh one whenever you want!
Nutrition
Calories: 136kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 560mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3005IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 1mg
