serves 4
Spinach salad is a relative newcomer to the Greek table. Indeed, enjoying spinach raw is a fairly recent phenomenon, since it is among the greens most commonly consumed cooked into pies and casseroles. This hearty salad can easily double as a main course.
8 cups (160 g) fresh spinach, trimmed
1 ripe but firm avocado
1 red onion, halved and thinly sliced
1 cup (160 g) cooked chickpeas (canned are fine)
½ cup (75 g) crumbled Greek feta
½ cup (75 g) Greek wrinkled black olives, such as throumbes
1 navel or blood orange, peeled and cut into sections
1 recipe Greek Lemon–Olive Oil Dressing
Coarsely chop the spinach, if preferred. Wash and spin dry in a salad spinner. Transfer to a serving bowl.
Cut the avocado into slices, peel, and cut each slice in half. Add to the bowl with the spinach.
Add the onion, chickpeas, feta, olives, and orange slices to the bowl. Toss with the salad dressing and serve.