Friday, September 3, 2010

Baby Spinach, Cherry Tomato and Avocado Gremolata

Today I picked about a handful of cherry tomatoes from my garden, plus I had half a pint from the store, and a bag of baby spinach that needed to be eaten, so I decided to combine them to make this yummy and simple salad for lunch.  The avocado was a bonus, and I needed the extra calories to get me through the afternoon.

The gremolata is made with fresh lemon zest, lemon juice, and a bunch of parsley chopped up really fine.  I decided to add some tahini for body and tamari for flavor, and they all seemed perfectly happy blended together in a bowl. 


Simply stir everything together to make a thick dressing, then toss with your drained spinach and tomatoes.  

Slice half an avocado and lay over the top.  Garnish with plenty of fresh cracked pepper. Simple, beautiful, and delicious!

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