Spinach Salad w/ Caramelized Leeks, Pears & Avocado

Nothing beats a crisp, yet satisfying salad on a hot day. Sometimes quick cooking means more time in the sun!

Serves 6


  • ~1 lb baby spinach
  • 2 leeks, sliced into 1/4 inch rounds
  • 2 ripe Bosc pears, sliced thinly
  • 1 avocado, cubed
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon garlic salt (plus any other seasoning you’d like)
  • salt & pepper


  1. In a skillet with a couple tablespoons of olive oil, saute leeks until well browned, stirring occasionally, for about 10 minutes.
  2. Set leeks aside to cool.
  3. In a large salad bowl, combine olive oil, mustard, spices and salt & pepper.
  4. Add Balsamic vinegar and stir until smooth.
  5. Add spinach and toss until dressing is well distributed.
  6. Top with sauteed leeks.
  7. Layer pears, then avocado and drizzle with olive oil.

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