2 small (Haas) ripe avocados
1 tablespoon lemon juice
8 ounces baby spinach leaves, washed and dried
1/2 cup cooked and drained bacon pieces, optional
1 jar prepared peppercorn dressing, chilled


1. Peel and slice avocados; toss slices with lemon juice.
2. Divide baby spinach onto 6 salad plates. Arrange avocado slices on top and sprinkle with 1 bacon pieces, if using.
3. Serve salads immediately; pass dressing.
We recommend using two of the smaller, dark, bumpy Haas avocados for this salad because they usually have more flavor than the larger, smooth-skinned variety. If you cannot find them, use one of the larger ones and cut the slices in half.
Spinach and Avocado Salad
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