I’ve been eating this salad at lot lately, and I’m thoroughly enjoying the season’s first grape tomatoes. Tomatoes paired with spinach, white beans and feta makes this salad an easy weeknight winner. I used one of the last Meyer lemons I could find on a friend’s tree—regular lemons are an easy substitute. For a vegan dish, simply substitute a vegan cheese or omit it altogether. If you are concerned about the fat, leave off the avocado—that will save you 7.5g fat per serving. However, I don’t recommend it because the avocado complements the creamy texture of the beans so nicely.
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Time: Less than 30 minutes active and total
8 ounces bunch fresh spinach, ends trimmed, washed well, and chopped
1 cup red onion, sliced very thin
1 pint (about ¾ pound) grape or cherry tomatoes, halved
1 avocado, sliced
1 cup cannellini/white beans, drained and rinsed
4 ounces feta, crumbled
3 tablespoons lemon juice
2 tablespoons good-quality extra virgin olive oil
1 tablespoon dijon mustard
1 garlic clove, minced
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
1. Combine all the salad ingredients in a large bowl and toss well.
2. Whisk together the dressing ingredients until well combined. Spoon over top and toss salad or serve on the side.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.