Vegan Spinach Salad with Avocado and Tomatoes Recipe

This vegan spinach salad recipe has avocado, tomatoes, and veggies dressed with a simple 5-minute vinaigrette! It’s bright, fresh, delicious, and loaded with fantastic and versatile like cherry tomatoes, walnuts, cucumber, and bell pepper. This no-cook salad is a great summer lunch or dinner idea.

This dairy free spinach salad is perfect for a summer potluck, BBQ side dish, or an block party salad. This recipe is simple, vegan, gluten free, and SO delicious. It’s a fantastic salad for everyone at your table – no one will miss the meat or dairy.

This Vegan Spinach Salad Recipe Is:

• Fresh
• Bright
• Earthy
• Loaded with fresh produce
• Versatile
• Vegan, Gluten Free, Dairy Free, Refined Sugar Free
• A great summer side salad for entertaining!

What’s In This Plant-Based Spinach Salad?

See the recipe card below for full ingredient amounts and recipe instructions!

• Baby Spinach
• Tomatoes
• Cucumber
• Bell Peppers
• Avocado
• Extra virgin olive oil
• Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor.  I think it gives a nice extra sweetness and depth.
• Whole Grain Dijon Mustard – for a really nice flavor and texture, this whole grain dijon is a favorite in our pantry… I’d stay clear from yellow prepared mustard for this recipe.
• Maple syrup
• Garlic

How Do I Make This Spinach Avocado Salad?

Vegan Salad Recipes You May Enjoy

• Peach Salad with Balsamic Grilled Vegetables Recipe
• California Pasta Salad with Avocado and Tomatoes Recipe
• Quinoa Chickpea Salad Recipe
• Cold Peanut Noodle Salad Recipe

Share This No Cook Spinach Tomato Salad Recipe

If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.

And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

Vegan Spinach Salad

Kelly Jensen

This vegan spinach salad recipe has avocado, tomatoes, and veggies dressed with a simple 5-minute vinaigrette! It’s bright, fresh, delicious, and loaded with fantastic and versatile like cherry tomatoes, walnuts, cucumber, and bell pepper. This no-cook salad is a great summer lunch or dinner idea.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Salad

Cuisine American, Mediterranean

Servings 4 servings

Calories 375 kcal

Equipment

• Salad Serving Bowl

Ingredients

  

1x2x3x

For the Salad

• 4 cups baby spinach fresh
• 1 cup cherry tomatoes halved
• 1 medium cucumber
• 1 large avocado halved, pitted, and sliced
• 1/2 cup bell pepper chopped
• 1/2 cup walnuts

For the Dressing

• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 2 cloves garlic pressed or finely minced
• 1 tablespoon whole grain mustard or Dijon
• 1 teaspoon maple syrup

Cook ModePrevent your screen from going dark

Instructions

 

• In a large bowl, combine washed fresh baby spinach, tomatoes, bell pepper, cucumber, avocado, and walnuts.
• In a mason jar, add all the dressing ingredients: olive oil, apple cider vinegar, mustard, maple syrup, and garlic. Seal with an air right lid and shake well to combine.
• Pour dressing over the salad, and toss well. Taste and adjust seasoning as needed, adding salt and pepper if desired.

Nutrition

Calories: 375kcalCarbohydrates: 14gProtein: 5gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gSodium: 76mgPotassium: 687mgFiber: 6gSugar: 5gVitamin A: 3694IUVitamin C: 48mgCalcium: 69mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Sharing is caring!