Adapted from Chatelaine Tex Mex Salad. I was puzzled by why this was called Tex-Mex. The lime? Once I found the source online, turns out that their idea was to serve the salad with beans on toast - so... kind of Tex-Mex. The photo here is missing the avocado - did not have one on hand... This is one of my favourite dressings for salads with dark greens. Serves 4.
2 TB freshly squeezed lime juice
1 TB honey
1 tsp minced ginger
1/8 tsp salt
2 TB olive oil
4 cups baby spinach
1/4 quarter red onion thinly sliced
1 firm ripe avocado peeled and sliced
Whisk lime juice with honey, ginger and salt in a large bowl. Whisk in oil until combined. Add spinach, red onion and avocado. Toss until well coated.
Notes and Tips...
- Greens - I especially like this dressing with arugula - as pictured in photo
- Red Onion - I like red onions, but some people are not fond of their "pungent aftertaste" - a quick soak in water solves that problem (Source).
- Avocado - Avocado Central outlines how to pick the best; here's a quick video on handling them; another tip on picking a good one in the grocery store.