My Twist on Spinach Salad


1 Packet of baby Spinach
1 can Beetroot, round slices
1 red onion
2 Avocados, ripe
1/2 cup of frozen edamame, beans only
Handful of parsley, roughly chopped
Toasted shredded almonds
2 tbsp lemon juice
1/4 cup white vinegar


1/4 tsp Honey

1/4 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper


- Clean and wash the baby spinach

- Cut beetroot rounds into halves, discard the liquid
- Cut the red onion into thin slices, julienned, then place in a bowl and pour the vinegar on top of it. set it side until assembling the salad.
- Cut the avocado into cubes and cover them with lemon juice to avoid them going brown
- In a big bowl arrange the salad ingredients by starting with the spinach leaves on the bottom, topped with the beetroot.
- Add the onions without the vinegar.
- Add the avocado, then the frozen edamame.
top the salad with the chopped parsley and toasted almonds.
- Add the dressing when serving and mix.

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