Fresh, tender spinach, avocado, and bacon tossed together in a bowl is a marriage of some of our favorite ingredients. When new spinach comes up in the garden or when the farmer’s markets display their big bins of greens, it’s hard not to crave a big bowl of this wonderful combination for dinner.

We first started to grow spinach by tossing a few seeds in a wine barrel that was used as a planter. Within a few weeks, we had the most incredible spinach greens. Now we’re addicted and eagerly await the first spinach crop of every season. For this recipe, we show our love of avocados too, by doubling up on them: one for the vinaigrette, and the other cut into chunks and added to the salad. And of course you can always add more bacon if you like.

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For the Vinaigrette

  • ¼ cup (60ml) olive oil or neutral-flavor oil such as grapeseed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon soy sauce
  • ½ teaspoon brown sugar
  • 1 medium avocado, peeled, pitted, and diced

For the Salad

  • 1 bunch fresh spinach, roughly chopped
  • 6 strips bacon, cooked and crumbled
  • ¼ cup (23g) almonds, sliced and toasted
  • 1 medium avocado, peeled, pitted, and cubed
  • 1 medium onion, minced



  1. Make the vinaigrette: In a medium bowl or Mason jar, whisk the vinaigrette ingredients (except for the avocado) until well combined. Mix the avocado into the vinaigrette. You can keep the avocado diced or mash it into the dressing for a creamy texture.
  2. Make the salad: Place the spinach in a large salad bowl.
  3. Add the vinaigrette to the spinach and toss well. Then gently mix in the bacon, almonds, avocado, and tomato (if using) right before serving.