Balsamic Spinach Salad with Figs and Avocado

You no longer have to chop onions until there are tears pouring down your cheeks—you can now spiralize them and get them all cut up in a flash! This sweet salad screams summer with its juicy figs, creamy avocado, and refreshing cherry tomatoes, and putting it over a bed of spinach allows the tartness of the balsamic vinegar to come out. If you don’t have spinach, this salad can be created with any other green, and you can substitute fruits like strawberries or peaches for the figs.

Serves 2

4 cups spinach leaves

1⁄2 medium red onion (1⁄4 cup spiralized)

1⁄2 large avocado

10 cherry tomatoes, halved

1⁄2 cup canned chickpeas, rinsed and drained

4 figs, halved

Extra-virgin olive oil

Balsamic vinegar

1. Spread spinach evenly on a plate or in a bowl.
2. Cut off the ends of your half onion. Spiralize using the small-noodle blade. Then slice the onion a few times to make strings smaller to evenly distribute throughout salad. Add on top of spinach.
3. Slice avocado into wedges. Add to salad along with tomatoes, chickpeas, and figs. Drizzle olive oil and balsamic vinegar to taste.