Bright, crisp, and satisfying, this Paleo Spinach and Arugula Salad is a nutrient-packed delight that’s ready in just 15 minutes! Featuring a vibrant base of baby spinach and peppery arugula, this salad is loaded with fresh cherry tomatoes, crunchy cucumber, creamy avocado, and a hint of sharpness from red onion. Toasty raw walnuts add a satisfying crunch, while a zesty homemade lemon-Dijon vinaigrette ties it all together with a touch of sweetness from natural honey. Perfect as a light lunch or an impressive side dish, this paleo-friendly recipe is gluten-free, dairy-free, and brimming with wholesome flavors. A must-try for anyone seeking clean, fresh eating!
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Rinse and pat dry the baby spinach and arugula. Place them in a large salad bowl.
Slice the cherry tomatoes in half and add them to the bowl.
Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add to the salad bowl.
Thinly slice the red onion and add it to the mix.
Cut the avocado in half, remove the pit, and carefully scoop out the flesh. Slice or cube the avocado and add it to the salad.
Roughly chop the raw walnuts and sprinkle them over the top.
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, sea salt, and black pepper until well combined.
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Serve immediately and enjoy the fresh, wholesome flavors of this Paleo Spinach and Arugula Salad.
Serving size | (1127.1g) |
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Amount per serving | % Daily Value* |
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Calories | 1261.6 |
Total Fat 112.0g | 0% |
Saturated Fat 13.8g | 0% |
Polyunsaturated Fat 3.8g | |
Cholesterol 0mg | 0% |
Sodium 1426.4mg | 0% |
Total Carbohydrate 64.2g | 0% |
Dietary Fiber 26.2g | 0% |
Total Sugars 23.0g | |
Protein 22.6g | 0% |
Vitamin D 0IU | 0% |
Calcium 419.0mg | 0% |
Iron 9.7mg | 0% |
Potassium 2563.4mg | 0% |
Source of Calories