Nutrient dense baby spinach stands in for more commonly used greens, like romaine or iceberg, and avocado packs in even more protein. Now, that’s a power lunch to keep from hitting the snack stash come late afternoon.
2 cups fresh bread cubes (½ inch)
1 tablespoon olive oil
1 5-ounce package baby spinach (6 cups)
1 avocado, diced
1 bell pepper, thinly sliced
1⁄2 cup pitted kalamata olives, halved
1 shallot, thinly sliced
4 to 5 tablespoons Balsamic-Dijon Vinaigrette
or bottled balsamic vinaigrette
Calories from fat 210
Sat fat 3g
How to Make It
Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the olive oil and ¼ teaspoon salt. Bake, tossing once, until golden and crisp, 10 to 15 minutes.
In a large bowl, toss the spinach, avocado, bell pepper, olives, shallot, and croutons with the vinaigrette.
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