6ozbaby spinachread post about why you should consider going organic for spinach
1ripe avocadosliced into thin vertical pieces
4-5radishessliced into thin rounds
1ozcotija cheesecrumbled, can substitute feta
1tablespoonsfresh lemon juice
1teaspoonsaltadjust to taste
½teaspoonblack pepperadjust to taste
Wash the baby spinach and set aside (or consider buying pre-washed spinach)
Wash the radishes thoroughly and slice off the edges. Then, using a mandoline slicer or a paring knife, slice the radishes into thin rounds (see post for step-by-step pictures)
Grate a small wedge of cotija cheese or feta cheese (~ 1 oz) and set aside
Slice the avocado into two halves. Then, remove the pit. Slice each half into four slices and then remove the skin. To keep them from browning, sprinkle some lemon juice on them and set aside.
Add three tablespoons of olive oil to one tablespoon of fresh lemon juice (approximately juice from half a lemon wedge). Then using a small whisk, whisk them together until emulsified (i.e., combined properly)
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 serve fresh!
Easily upscale the salad by replacing the lemony vinaigrette with a delicious poached garlic and parsley Green Goddess dressing!
To make it vegan, simply leave out the cotija cheese.
Check out the post ingredient section for a variety of other variations - for instance, adding a crunch element (using pepitas or nuts), substituting radishes with onions (or pickled onions!) and finally, substituting the cotija cheese with other soft cheeses (e.g., goat cheese or blue cheese)