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.
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.