This basically a no-recipe recipe. I happened to have some items around that were begging to be used together, so I gave them what they wanted. I just threw them all together with no real rhyme or reason and luckily this little salad turned out to be a delightful surprise. The creamy avocado and tangy blue cheese go really well together. Much better than I thought they would. I’ve been really into using toasted nuts lately in anything and everything possible. I think they make a great alternative to croutons to give salads a little crunchy bite. This salad came together in under 10 minutes and made a refreshing and tasty summer meal. If my avocados happen to be around along enough to be used in salads (let’s be honest guacamole takes priority here), I look forward to make this one again and again this summer.

Avocado, Blue Cheese & Spinach Salad

• 2 large handfuls spinach
• 1 avocado, pitted and diced
• 1/2 onion, thinly sliced
• 1/2 cup blue cheese, crumbled
• 1/4 slivered almonds, toasted
• mustard vinaigrette, recipe follows

Mustard Vinaigrette

• 2 Tablespoons Dijon mustard
• 3 Tablespoons white wine vinegar
• 2 Tablespoons olive oil
• 1 Tablespoon honey
• Kosher salt and freshly ground pepper, to taste

1. Combine all ingredients together and mix until well incorporated. Will keep in the fridge up to one week.

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