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Spinach Salad with Apple and Pine Nuts

5 from 4 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 66 kcal


  • 300 g Fresh spinach
  • 1 Fresh avocado
  • 1 Apple
  • A Cox OrAnge e.g.
  • 1 tbsp Roasted pine nuts
  • 6 Shrub cherry tomatoes
  • The slightly larger ones


  • 1 Fresh shallot
  • Cut small into very fine rings
  • 1 Garlic
  • Little toe finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp Truffle honey
  • 1 tbsp Ice wine vinegar / aperitif vinegar
  • Alternatively white balsamic vinegar
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Truffled olive oil
  • Salt and colored pepper from the mill


  • Wash the fresh spinach well and pat dry or spin dry, cut off the stalks and set aside. Roast the pine nuts dry and set aside.
  • Now for the vinaigrette, mix all the ingredients together and let it steep for 5 minutes.
  • In the meantime, the apple, unpeeled but freed from the core, is cut into small pieces and immediately before serving, the avocado is peeled, freed from the stone and cut into narrow strips.
  • Place everything on a plate and drizzle the vinaigrette over it.
  • I served a slice of wholemeal spelled bread with it, bon appétit!


Serving: 100gCalories: 66kcalCarbohydrates: 3.2gProtein: 4.1gFat: 3.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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