Healthy Recipes

Baby Spinach Salad with Tahini Dressing

Pack this energizing salad for a lunchtime mood boost!

Baby Spinach Salad with Tahini Dressing
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  • ½ avocado
  • 1 small carrot
  • 4 cups packed baby spinach
  • ½ cup chopped walnuts
  • ¼ cup sunflower seeds
  • ½ cup canned kidney beans, drained and rinsed
  • ¼ cup dried bing cherries, roughly chopped
  • Pinch of freshly ground black pepper
  • ¼ cup tahini
  • 1 tablespoon umeboshi vinegar
  • 2 tablespoons apple cider vinegar
  • ¼ cup, plus 2 tablespoon water
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced


  1. Slice avocado into thin strips, approximately 2" long. Cut carrot into thin rounds.
  2. In a large bowl, combine spinach, walnuts, sunflower seeds, beans, and cherries in bowl. Toss to mix. Add avocado, carrots, and black pepper.
  3. To make dressing, combine tahini, the vinegars, water, olive oil, mustard, and garlic in a blender. Pulse to combine. Scrape down sides and pulse again.
  4. Just before serving, add dressing and toss to combine. (Note: only add dressing right before you are going to eat the salad since it will wilt the spinach over time.)

Nutritional facts: 

302 calories, 24 g fat, (3 g saturated), 19 g carbohydrates, 7 g protein, 6 g fiber, 648 mg sodium (29% Daily Value).

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