Our recipe for spinach salad is so tasty and refreshing, you’re going to want to make this all of the time, so stock up on the ingredients below and enjoy the flavors of the season! Crunchy bacon and hazelnuts pair perfectly with creamy feta and avocado and you’ll never go wrong with caramelize onion, make this one today!
Prep Time: 5 minutes
Cooking Time: 25 minutes
2 slices of bacon
1 medium red onion, peeled & sliced
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
4 cups baby spinach
1 cup fresh raspberries
2 ounces crumbled feta cheese
¼ cup toasted & chopped hazelnuts
1 medium avocado, peeled & sliced
Sprinkle of sea salt & black pepper
Zest from ½ fresh lemon
2 tablespoons fresh parsley, minced
1 whole scallion, minced
Heat a skillet set to medium heat. Add bacon and allow to cook until crispy, about 4 minutes per side. Set aside and when cool, crumble.
Reduce heat to medium-low and with the bacon grease still in the skillet, add the sliced red onion, sea salt, black pepper, garlic powder and balsamic vinegar.
Sauté in the skillet, stirring occasionally, until onions are very soft, about 15 minutes.
Remove from the stove and serve over a big plate of baby spinach, layering with remaining salad ingredients.
Serve between 2, with optional avocado or olive oil as a dressing, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 0