Spinach Avocado Salad with Cotija

Spinach Avocado Salad with Cotija

Course: Salad, Side Dish

Cuisine: American, Mexican-inspired

Diet: Gluten Free, Vegetarian

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 238kcal

Author: Shruthi Baskaran-Makanju

My spinach avocado salad with cotija and lemon vinaigrette comes together in 10 minutes. Gluten-free, vegetarian, and the side dish that disappears first at every cookout.

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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