Best 7 Baby Spinach Avocado And Pumpkin Seed Salad Recipes
Welcome to the world of culinary delights, where flavors dance in harmony and create an enchanting symphony on your palate. In this article, we'll embark on a culinary journey to discover the best recipe for baby spinach avocado and pumpkin seed salad. This vibrant and wholesome salad is not only a feast for the eyes but also a nutritious powerhouse, packed with an array of vitamins, minerals, and antioxidants. We'll explore various interpretations of this classic dish, highlighting unique ingredients, tantalizing dressings, and innovative techniques to transform simple ingredients into an extraordinary culinary creation.
Here are our top 7 tried and tested recipes!
SPINACH, AVOCADO, PUMPKIN SEED SALAD
Courtesy of Nigella Lawson. She also included smoked salmon which is a delighful addition to this salad. The dressing is really tart but compliments everything very well and the seeds add a great crunch. You can also use lettuce leaves as a substitute. (If the dressing is too tart for your taste, feel free to add a little sugar or honey.) Enjoy!!!
Provided by Mrs.Jack
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the spinach leaves and pumpkin seeds into a large salad bowl.
- Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
- Mix the olive oil, lime juice, and zest in a small bowl. Add the salt and whisk to emulsify.
- Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.
- Serve this salad immediately as the spinach leaves are very delicate.
- If you are using the smoked salmon, add 1 slice per serving-drizzle with a little lime juice and top with a little cracked black pepper.
Nutrition Facts : Calories 222.3, Fat 19.8, SaturatedFat 3.1, Sodium 240.3, Carbohydrate 10.1, Fiber 6.1, Sugar 0.9, Protein 5.6
SALMON & SPINACH SALAD WITH AVOCADO
We eat a power salad packed with salmon and spinach at least once a week. It's a cinch to make, even after a hard day's work. -Jenny Dawson, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side., In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 386 calories, Fat 27g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 614mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
PUMPKIN SEED SPINACH SALAD
Here's a fresh new use for pumpkin seeds kernels. This sweet, light and tasty salad is studded with cranberries for attactive color. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool., In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.
Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE, PECAN, CRANBERRY, AND AVOCADO SPINACH SALAD WITH BALSAMIC DRESSING
I like using Cripp, Braeburn, or Gala apples in this yummy salad!
Provided by teenbeauty
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Nutrition Facts : Calories 250.9 calories, Carbohydrate 26 g, Fat 17.3 g, Fiber 7.3 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 241 mg, Sugar 14.5 g
BRUSSELS SPROUT SALAD WITH AVOCADO AND PUMPKIN SEEDS
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender Brussels sprout leaves make a showstopping salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
- Toss dressing with Brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
Nutrition Facts : Calories 166 g, Fat 13 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, Sodium 170 g
ARUGULA-AVOCADO SALAD WITH PUMPKIN SEEDS
This arugula-avocado salad will give a power boost to your day with the healthy fats in the avocados and the omega-3s found in the seeds. Especially for the avocado lovers in my family! The serving suggestion is for a side dish.
Provided by Anastasia
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
- Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
- Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
- Scatter the reserved avocado and pepitas on top and serve immediately.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 12 g, Fat 26.6 g, Fiber 7.9 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 104.7 mg, Sugar 2.2 g
BABY SPINACH, AVOCADO, GRAPEFRUIT SALAD
This is a delicious, refreshing salad great for the summer. I love the ruby red grapefruits and this is just another way of using them. From Delicious Living magazine.
Provided by bbblampwork
Categories Citrus
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
- 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
- 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.
Tips:
- Choose tender baby spinach: Select young, tender baby spinach leaves for the best flavor and texture.
- Use ripe, creamy avocado: Ripe avocados will add a rich, creamy texture to the salad.
- Toast the pumpkin seeds: Toasting the pumpkin seeds enhances their flavor and adds a nice crunch to the salad.
- Make a flavorful dressing: Use a combination of olive oil, lemon juice, honey, and Dijon mustard to create a tangy, flavorful dressing.
- Add some crumbled feta cheese: Feta cheese adds a salty, tangy flavor to the salad and pairs well with the other ingredients.
Conclusion:
This baby spinach, avocado, and pumpkin seed salad is a delicious, nutritious, and easy-to-make dish that is perfect for a light lunch or dinner. The combination of tender spinach, creamy avocado, crunchy pumpkin seeds, and tangy dressing creates a salad that is both satisfying and refreshing. Feel free to experiment with different variations of the recipe, such as adding other vegetables, nuts, or seeds.
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