Baby Spinach & Avocado Salad with Tomato Wedges and Dried CranberriesThe title was getting too long for me to include the dressing: Citrussy Honey Mustard Vinaigrette. If I did include it, the title would read:

Baby Spinach & Avocado Salad with Tomato Wedges and Dried Cranberries in a Citrussy Honey Mustard Vinaigrette

Which do you think is better? 

Let me just begin by saying that I’ve made and shared (with friends) this recipe a few times already, and I felt that it needed to get on the blog ASAP. That being said, I also realised that because I’ve made it again and again and again, its become like second nature to me, and often when I am mechanically going about my favourites and staples, I forget to pay attention to the important details like photographs! 

 Baby Spinach & Avocado Salad with Tomato Wedges and Dried Cranberries

I do hope this little glitch will not deter you from re-creating this superbly simple and satisfying salad at home. I personally find honey mustard and avocado to be a match made in heaven. The use of two types of mustard and 2 types of citrus really complement the salad ingredients, and require very little prep and chopping. The salad and dressing kept separate, make a great lunch at your desk as well. I also love the fact that it is gluten free, vegan and dairy free. 

I came up with recipe (which has become SS’s new favourite) after he insisted that I recreate a salad that we ate here. But little did he realise that that salad was dressed with a lemon vinaigrette, whereas this one is so much more than that! Either ways, I managed to win his heart though his belly, and to me, that means it was well worth the (minimal) effort! 😛

Baby Spinach & Avocado Salad
Serves 4
with Tomato Wedges and Dried Cranberries in a Citrussy Honey Mustard Vinaigrette
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 2 tomatoes, cut into thin wedges
  2. 30-40 baby spinach leaves
  3. 1/2 red onion, thinly sliced
  4. 2 tbs dried cranberries
  5. 1 avocado, but into chunks or slices
  1. 1/2 orange, juiced
  2. 1/2-3/4 lime, juiced
  3. 1 tsp honey mustard (I love Indigo Deli's little bottled ones)
  4. 1 tsp yellow american mustard (I used american garden)
  5. 2 tbs extra virgin olive oil
  6. salt and freshly ground pepper, to taste
  1. Mix together the dressing ingredients in a container with a lid. Mix well and adjust seasoning to taste.
  2. Toss together all the salad ingredients with the dressing (except the avocado).
  3. Spoon over the avocado chunks/slices and serve immediately.
  1. In case baby spinach isn't available, use a little lesser of regular spinach cut into halves or thirds, depending on their size.
  2. This versatile dressing works well in any kind of leafy salad.
Joie De Vivre

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