This spinach, avocado, and tomato salad is seriously delicious. It only takes a few minutes to assemble and tastes far better than a store-bought salad. Fresh, simple, and filling — it’s the perfect easy healthy lunch!
In our books, salad is the perfect lunch. Throwing together a bowl of veggies, toppings and dressing couldn’t be easier. Plus, you get the added bonus of squeezing in some extra nutrients, and who doesn’t want that?
A common complaint among salad-haters is that they don’t fill up. But we promise that couldn’t be further from the truth when it comes to this one!
Thanks to healthy fats from olive oil, avocado, goat cheese and walnuts, this salad will keep you satisfied throughout the afternoon.
Not to mention, the flavours meld together perfectly, creating something that is somehow both healthy and indulgent.
Keen to give it a try yet?
What You Need to Make This Salad
- Baby spinach: Any greens will work, but we love using baby spinach as a salad base since it’s nice and mild tasting.
- Tomato: Chopped up tomato adds a bit of Mediterranean flair to this salad, while also providing some needed acidity to balance the other creamy ingredients.
- Avocado: Half a fresh avocado seasoned with lemon juice and sea salt makes for the perfect salad topping. Plus, the healthy fats in avocado will help support healthy skin and hair.
- Goat cheese: A little bit of goat cheese goes a long way in this salad. Not only does it add a bit of protein, but it also adds a lot of flavour to the otherwise simple salad.
- Walnuts: A handful of walnuts adds the perfect crunch! Use croutons instead, if you’d like.
- Basil: Just a sprinkle of basil helps add extra flavour. If you don’t like it, leave it out or swap it for your favourite herb of choice.
- Olive oil: This salad is dressed with a simple splash of olive oil. If you’re keeping it oil-free, just use lemon juice or vinegar instead.
- Sea salt: A final touch of sea salt helps round out the flavours. I like flaky sea salt best but any variation will work.
Yes! If you're making this the night before, though, we recommend layering all the dressing and chopped ingredients in the bottom of your container and the spinach on top. That way, your salad won't get too soggy overnight.
If you don't like goat cheese, I suggest swapping it out for mozzarella or baby bocconcini. You can also leave out the cheese entirely for a dairy-free option.
Of course! Just leave out the goat cheese, and this salad will be 100% vegan. If you want to add a little bit of cheesy flavour, add a sprinkle of nutritional yeast along with the sea salt.
If you make this salad, let me know in the comments below!