Spinach Salad

Alexandra called me the other night and asked for this recipe, "I checked your blog", she said, "but couldn't find it." I think that this is one of those recipes I just carry around in my head and never bothered to note in any of my paper cookbooks, but it has indeed been a favorite for many years.

Small or "baby spinach" is definitely a plus as is the first of the season spring spinach. If using larger spinach leaves, remove any large stems, including the vein that runs through the middle of the spinach leaf.



Put the clean, dry spinach in a salad bowl (10-16oz to serve 4 people). Toss with a small amount of

Olive oil - just enough to lightly coat the leaves.

Peel and slice in wedges

1 ripe avocado

and place in a shallow dish.

Mix:

1 T fresh lemon juice
1/4 t cumin (or more or less to taste)
1/4 t garlic powder (or more or less to taste)
1/4 t ground black pepper (or more or less to taste)

Pour this mixture over the avocado and toss VERY GENTLY so as not to break the avocado slices, then pour over the oil coated spinach leaves. Add:

4 thin slices red (or sweet white) onion broken into individual rings
1 fresh tomato, cut in wedges or cherry tomatoes (optional)

Toss again very gently. Serve.

VARIATION:

After tossing the spinach with oil, toss with the dried spices and then add the lemon juice and toss again.

Then add (to serve 4 people)

1-2 hard boiled egg(s), sliced thin
2-4 pieces bacon, cooked until very crisp, dried on paper towels to remove as much fat as possible, and chopped into small pieces.
4 thin slices red (or sweet white) onion broken into individual rings
1 fresh tomato, cut in wedges or cherry tomatoes (optional)

Toss very gently  to minimize breaking up the egg slices. Serve.

Reviewed 6/19/2017