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Salad bowl with summer salad

Spinach and Avocado Salad

  • Author: Shruthi
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This spinach and avocado summer salad has cherry tomatoes, radishes, cotija cheese and is finished with a lemony vinaigrette. Perfect for summer cookouts! Replace dressing with my green goddess dressing for upscaling this simple salad with little effort.



  • 1/2 bag of organic spinach (read post about why you should consider going organic for spinach)
  • 1 ripe avocado (sliced into thin vertical pieces)
  • 810 cherry tomatoes
  • 45 radishes (sliced into thin rounds)
  • Small wedge of cotija cheese
  • 2 tbsp of fresh lemon juice
  • 2 tbsp of olive oil
  • Salt and pepper (to taste)


  • Wash the baby spinach and set aside
  • Slice the radishes into thin rounds (see post for step-by-step)
  • Grate the cotija cheese
  • Whisk together the lemon juice and olive oil
  • Slice the avocado into thin slices (see post for step-by-step to keep the shape!)
  • Assemble the salad with the spinach base; followed by radishes and cherry tomatoes; then cotija cheese and finally avocados
  • Drizzle the vinaigrette on the salad, then add salt and pepper, and gently transfer to a serving bowl


  • Replace the lemony vinaigrette with a delicious poached garlic and parsley Green Goddess dressing!
  • You can replace a number of items with other things – read the post for a list of substitutions
  • To make it vegan, simply leave out the cotija cheese.
  • Category: Salad
  • Method: No Cook
  • Cuisine: American