My spinach avocado salad pairs baby spinach and buttery avocado with crumbled cotija and a sharp lemon vinaigrette — ready in 10 minutes, gluten-free, and vegetarian. Cotija is the move here: it’s saltier and drier than feta, so it contrasts the avocado instead of competing with it. I bring this to every summer cookout because it holds its own next to anything on the grill.
Why cotija makes this spinach avocado salad different
Avocado salads are everywhere, and most of them reach for feta or goat cheese. I get it — those cheeses work. But cotija does something different. It’s firmer, saltier, and crumbles into the salad rather than melting into it, so every bite has a little pocket of contrast against the buttery avocado. That specificity is what makes this salad memorable rather than just fine.
I started making this version when I was looking for a side dish that could hold up next to bold cookout food — something with enough acid and salt to stand alongside smoky, charred things without getting lost. The lemon vinaigrette has a 3:1 oil-to-lemon ratio, which keeps it bright without being face-puckering. A portion of the lemon juice goes directly on the avocado before assembly, which slows browning and seasons it at the same time. Two jobs, one ingredient.
The one thing I tested most was the radish cut. Thick rounds are too aggressive — they dominate. Thin rounds, especially on a mandoline, give you crunch without bite. If you don’t have a mandoline, a sharp knife gets you there in about 5 extra minutes. If you’re building a summer salad spread, my green goddess dressing turns this into a platter-worthy centerpiece rather than a quick side.
Key ingredients and why they matter
This spinach and avocado salad uses a super simple recipe with just seven ingredients, so picking the freshest produce and being thoughtful is important. This is especially true for some of the produce.
Full ingredient list and detailed instructions in the recipe card.
- Baby spinach is the base — 6 ounces gives you a generous side portion for four without crowding the bowl. Pre-washed bags keep this genuinely fast.
- The avocado needs to be ripe but not soft. Press gently near the stem — it should give slightly, not collapse. One large Hass avocado gives you enough slices for four people without the salad tipping into guac territory.
- Radishes add crunch and color. Five medium radishes, sliced thin, is the right ratio — present without overwhelming. A mandoline makes this fast; a knife works fine.
- Cherry tomatoes — halved, so they actually eat well on a fork rather than rolling around the plate.
- Cotija cheese is worth finding if you don’t already have it. Look in the Mexican cheese section of most grocery stores. It crumbles like feta but is drier and saltier.
- Extra-virgin olive oil is the right call for a raw dressing — you want the fruitiness, not a neutral oil.
- One lemon gives you about 3 tablespoons of juice, which is exactly what you need: 1 tablespoon on the avocado, 2 in the dressing. Don’t use bottled.
TIPS & TRICKS
Shruthi’s top tips
- Dress right before serving. The lemon vinaigrette wilts spinach fast. Even 10 minutes dressed makes a difference. Assemble the salad, make the dressing, dress at the table.
- Prep the avocado last. Even with the lemon juice, it will start to discolor after 3–4 hours. If you’re prepping ahead, keep the avocado whole until close to serving.
- Thin radish slices matter. Thick rounds are harsh. If you’re cutting by hand, go as thin as you can — about 1–2mm.
- What could go wrong: The most common issue is an underdressed salad. Baby spinach has a lot of surface area; don’t be shy with the vinaigrette. Taste a dressed leaf before you plate.
- Cotija vs. feta: Cotija is saltier, so if you substitute feta, taste before adding extra salt from the dressing.
How to make spinach avocado salad
- Trim the tops and tails of the radishes, then slice them into thin rounds using a mandoline or sharp knife. Set aside.
- Halve and pit the avocado. Slice each half into thin vertical pieces, then peel away the skin. Place in a small bowl and drizzle with lemon juice. Toss gently to coat — this keeps them from browning.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Arrange the spinach in a large platter or wide bowl and top with the radishes, cherry tomatoes, and avocado. Crumble the cotija cheese over the top, drizzle with the vinaigrette, taste, and adjust salt if needed. Serve immediately.
How to serve cotija cheese salad
This is a side dish designed for a spread. A few things I’d put on the same table:
- My black bean burgers — the lemon and cotija cut right through the richness
- My Southwest corn salad — same cuisine lane, same texture contrast
- A grain bowl or a bowl of soup, if you’re making this a light lunch
Variations:
- Make it a main: Add one 15-oz can of chickpeas, drained and rinsed. Adds about 5g protein per serving and makes this substantial enough to stand alone.
- Add crunch: 2 tablespoons of pepitas or toasted pine nuts scattered over the top.
- Green goddess version: Swap the lemon vinaigrette for my green goddess dressing — this moves the salad from quick side to hosting centerpiece.
- Cheese swaps: Feta is the obvious substitute (creamier, milder). Goat cheese works if you want something earthier. Blue cheese is bold but pairs well with the lemon.
- Pickled onion swap: Replace the radishes with quick-pickled red onions for more tang and less crunch.
Storage and reheating suggestions
Store leftover components separately. Undressed spinach will keep for up to 2 days in the fridge. Sliced radishes stay crisp for about 2 days when stored in cold water, and crumbled cotija cheese keeps well for up to a week. Sliced avocado is best used the day it’s made — even with lemon juice, it will only stay fresh for about 3–4 hours. Don’t add the vinaigrette until you’re ready to serve.
This salad is meant to be served cold and does not need reheating.
More summer salad recipes
If you liked this spinach avocado salad, try these fresh, easy summer salads:
Mango Avocado Salad
Mexican Street Corn Salad
Homemade Caprese Salad (Heirloom & Cherry Tomatoes)
Greek Orzo Salad
Spinach Avocado Salad with Cotija
Equipment
- Mandoline slicer optional but recommended for radishes
Ingredients
For the salad:
- 5 medium radishes, thinly sliced into rounds
- 1 large avocado, ripe, pitted, peeled, and sliced
- 6 oz baby spinach
- 1 pint cherry tomatoes, ~1 cup, halved
- ¼ cup crumbled cotija cheese, ~1 oz
For the lemon vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 medium lemon, juiced (about 3 tablespoons) — divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Trim the tops and tails of the radishes, then slice into thin rounds using a mandoline or sharp knife. Set aside.
- Halve and pit the avocado. Slice each half into thin vertical pieces, then peel away the skin. Place in a small bowl and drizzle with 1 tablespoon of the lemon juice. Toss gently to coat — this keeps them from browning.
- In a small bowl, whisk together the extra-virgin olive oil, remaining 2 tablespoons lemon juice, kosher salt, and black pepper until emulsified.
- Arrange the baby spinach on a large serving platter or in a wide bowl. Top with the radishes, cherry tomatoes, and avocado. Crumble the cotija cheese over the top.
- Drizzle the vinaigrette over the salad just before serving. Taste and adjust salt if needed. Serve immediately.
Notes
- Dress the salad right before serving, as the lemon vinaigrette will wilt the spinach if it sits.
- A mandoline makes slicing radishes faster and more uniform, but a sharp paring knife works well too.
- Cotija is drier and saltier than feta; if substituting feta, taste before adding extra salt.
- For a crowd, assemble everything except the dressing and avocado up to 2 hours ahead, then add both just before serving.
- For a proper centerpiece salad, swap the lemon vinaigrette for a poached garlic and parsley green goddess dressing.
- To make this salad vegan, simply leave out the cotija cheese.
- This salad is best eaten fresh; undressed components can be stored separately in the fridge for up to 1 day. Even with lemon juice, avocado will begin to brown after about 4 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note. This post was originally published on April 29, 2020 and it was updated on February 20, 2021 with clearer process photographs. Recipe remains the same!
