Spinach Salad with Fresh Beets & Avocado in a Cilantro Lime Vinaigrette


by: Carrie's Experimental Kitchen

The avocado adds a creaminess to this salad and the beets take on the wonderfully light and refreshing flavors of the lime and cilantro.


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serves: 2

4 c Fresh Spinach, rinsed and stems removed

1 Fresh Beet, cooked (see below) and chopped

1/2 Avocado, chopped

1/2 c Grape Tomatoes, halved

Cilantro Lime Vinaigrette

1 Lime, juice only

3 tbsp Canola Oil

1 tsp Fresh Cilantro, chopped

1/2 tsp Kosher Salt

1/4 tsp Fresh Ground Black Pepper

1/4 tsp Garlic Powder

1/2 tsp Sugar

Nutrition Facts
Spinach Salad with Fresh Beets & Avocado in a Cilantro Lime Vinaigrette

Servings Per Recipe: 2

Amount per Serving

Calories: 327

  • Total Fat: 29.1 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 677.8 mg
  • Total Carbs: 16.9 g
  •     Dietary Fiber: 7.4 g
  •     Sugars: 7.3 g
  • Protein: 4.6 g

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1.  Place beet(s) in a saucepan and cover with water. Bring to a boil and let simmer until fork tender; approximately 30-45 minutes depending on the size/quantity. Let cool and peel skin then slice or chop. In a bowl, gently tear spinach leaves into bite sized pieces. Next, add the beets, avocado and tomatoes.

2.  For dressing in a small bowl, whisk all ingredients until well blended Add to prepared spinach salad when ready to serve, add the dressing right before serving.

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