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Berry & Avocado Salad With Cilantro Vinaigrette (Gluten Free & Vegan)

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Ingredients

Scale

For the dressing

  • 1 cup cilantro leaves
  • 2 scallions, light green and dark green parts only, sliced
  • 1 tablespoon finely grated ginger
  • 1/4 cup mirin
  • 1/4 cup rice wine vinegar
  • pinch of salt

For the salad

  • 1 5-ounce package baby spinach
  • 1 avocado, pitted and sliced
  • 1/2 cup sliced strawberries
  • 1/4 cup fresh blackberries
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 1/4 cup pepitas

Instructions

Make the dressing

  1. Combine the cilantro, scallions, ginger, mirin, rice wine vinegar, and salt ina food processor or blender and process until finely chopped.

Build the salad

  1. Divide the baby spinach between 4 plates, do the same with the sliced avocado, strawberries, blackberries, raspberries, blueberries, and pepitas.
  2. Serve immediately with dressing on the side

Notes

The dressing will keep refrigerated for up to 5 days

Cilantro dressing from Donna Hay

Find it online: https://thismessisours.com/berry-avocado-salad-with-cilantro-dressing-gluten-free-vegan/

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