Spinach Avocado Tomato Salad Recipes

SPINACH, AVOCADO, TOMATO SALAD

Spinach, Avocado, Tomato Salad image

Make and share this Spinach, Avocado, Tomato Salad recipe from Food.com.

Provided by cwatson22

Categories Salad Dressings

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

3 cups Baby Spinach
1 medium avocado, sliced
3/4 cup tomatoes, diced
1/4 cup olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons parsley, finely chopped
1 pinch black pepper, fresh ground

Steps:

Combine dressing ingredients in a bowl and whip to combine. Pit, peel and slice avocado. Dice tomato. Combine salad ingredients and top with dressing.

Nutrition Facts : Calories 286.7, Fat 28.1, SaturatedFat 4, Sodium 32.8, Carbohydrate 10, Fiber 5.9, Sugar 2, Protein 2.8

AVOCADO-PEACH SPINACH SALAD

Avocado-Peach Spinach Salad image

As colorful as a fall afternoon, this peachy and refreshing salad always brings her compliments, writes Mary Ann Dell from her home in Phoenixville, Pennsylvania. TIP: You can substitute nectarines and leaf lettuce for the peaches and spinach...it's still fabulous, says Mary Ann.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 teaspoons lime juice
3/4 teaspoon sugar
1/4 teaspoon grated lime zest
Dash salt
Dash ground mustard
1-1/2 cups torn fresh spinach
4 cherry tomatoes, halved
1 small peach, peeled and sliced
1/2 medium ripe avocado, peeled and sliced
1/2 teaspoon sesame seeds

Steps:

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Divide spinach between two salad plates; top with tomatoes, peach and avocado. Drizzle with dressing. Sprinkle with sesame seeds.

Nutrition Facts :

TOMATO SPINACH SALAD

Tomato Spinach Salad image

When she serves fresh spinach tossed with a creamy dill dressing, Ruth Seitz of Columbus Junction, Iowa receives plenty of compliments. "The recipe is a longtime favorite," she says.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup milk
1-1/2 teaspoons dill weed
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons lemon-pepper seasoning
1 package (10 ounces) fresh spinach, torn
2 cups cherry tomatoes

Steps:

In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.

Nutrition Facts : Calories 145 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 290mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

AVOCADO AND TOMATO SALAD

Avocado and Tomato Salad image

A simple yet elegant salad sure to impress your guests!

Provided by Mica

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

Ingredients

4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing

Steps:

In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 20.2 g, Fat 31.9 g, Fiber 10.5 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 482.2 mg, Sugar 5.4 g

SPINACH AND AVOCADO SALAD RECIPE

Spinach and Avocado Salad Recipe image

Create a splendid combination of flavors with this avocado salad recipe. Our Spinach and Avocado Salad Recipe features crunchy pecans & tart blood oranges.

Provided by My Food and Family

Categories Special Diets

Time 10m

Yield Makes 2 servings.

Number Of Ingredients 7

Ingredients

1/2 cup sliced avocados
3 Tbsp. orange juice
1 tsp. lemon juice
3 cups tightly packed baby spinach leaves
1 small blood orange, sectioned
1/4 cup KRAFT Classic CATALINA Dressing
2 Tbsp. pecan halves, toasted

Steps:

Toss avocados with orange and lemon juice in medium bowl.
Add next 3 ingredients; mix lightly.
Spoon onto 2 plates; top with nuts.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g

SPINACH, BACON, AND AVOCADO SALAD

Spinach, Bacon, and Avocado Salad image

I commandeered this recipe from a colleague after tasting it at a work party. The spinach/bacon/avocado combination is absolutely divine and can be vaguely healthy if turkey bacon is used!

Provided by JessHinkson

Categories Spinach

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces Baby Spinach, rinsed and spun dry
10 slices bacon, grilled until crisp and chopped
3 avocados, peeled, halved, stoned, and chopped
1 pint cherry tomatoes, halved (optional)
3 ounces pine nuts, toasted (optional)
3 eggs, hard-boiled and sliced (optional)
6 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon dry mustard
2 garlic cloves, crushed
2 tablespoons white wine vinegar
1 tablespoon lemon juice, freshly squeezed (it really makes a difference!)

Steps:

Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!

SPINACH SALAD WITH POMEGRANATE AND AVOCADO

Spinach Salad with Pomegranate and Avocado image

This antioxidant-packed salad makes a delicious appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1 pomegranate
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
2 bunches flat leaf spinach, stems trimmed, well washed and dried
2 tablespoons roasted, hulled sunflower seeds
1 Hass avocado

Steps:

Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.

Nutrition Facts : Calories 155 g, Fat 11 g, Fiber 5 g, Protein 5 g

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