Spinach Salad with Tomatoes, Avocado, and Hearts of Palm

Last month I shared my favorite salad dressing. Today I have a favorite salad for it to go on! This salad is full of things I pretty much always have on hand (avocados, tomatoes, leafy things), and it totally follows my three rules of salad making. It’s light, refreshing, and full of some of my favorite things! I make this salad, or a variation of it, at least every other week. It never gets old!



Like my go-to vinaigrette, this salad is simple and delicious, but it also provides an excellent base if you want to beef it up. Add some cannellini beans for extra protein to make it a meal, or add sliced almonds or sunflower seeds for a little more crunch. I used spinach leaves this time around because that’s what I had on hand, but I usually use arugula (my fave). You could even use some massaged kale and it would still be delicious!



What’s your go-to salad?

Spinach Salad with Tomatoes, Avocado, and Hearts of PalmServes 2

Ingredients:

4 cups spinach or arugula
1 avocado, diced or sliced
3/4 cup halved cherry tomatoes (about half a pint)
3 hearts of palm spears, roughly chopped (or ¾ cup pre-chopped hearts of palm)
2 tablespoons balsamic dijon vinaigrette

Optional add-ins: 1 cup cannellini beans, 1/4 cup sliced or slivered almonds, 2-3 roasted and chopped beets

Directions:

Throw everything in a bowl and toss (does it get any easier than that?). Serve cold or room temperature.

Enjoy!