Baby spinach salad with cherry tomatoes, avocado & olives

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Serve this fresh and versatile salad as a side for meat dishes, great for fritters or as one of a combination of dishes.  The salad is rich with moisture and has a beautiful dressing enhanced with macadamia oil.  You can substitute macadamia oil with olive oil.


  • 4 cups baby spinach – washed
  • 1 small red onion – peeled, rinsed, diced
  • 15 cherry tomatoes – washed, halved
  • 10 black olives – deseeded, halved
  • 1 avocado – discard skin, deseeded, halved, diced
  • 3 tablespoons macadamia oil or olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard


  1. Prepare the vegetables. Ensure spinach leaves are dried.
  2. On a serving plate layer spinach leaves, onion, tomatoes, olives and avocado mixing slightly.
  3. In a measuring cup or small dish add oil, lemon juice and mustard, mix to combine.
  4. Drizzle dressing over salad.  Serve.

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