Spinach & Avocado Salad for Blood Pressure Control
Fresh spinach tossed with avocado, cucumber, and cherry tomatoes, dressed simply with olive oil and lemon juice.
This salad stays close to raw and unfussy — fresh spinach, cubed avocado, cucumber, and cherry tomatoes, dressed with barely more than olive oil and lemon.
Spinach and avocado are both good sources of potassium, a nutrient that shows up often in conversations around blood-pressure-friendly eating, which is the reasoning behind this dish's tags. The dressing skips added salt in favor of black pepper and an optional salt substitute, letting the lemon juice provide most of the brightness instead. Walnuts or almonds on top are optional, but they add a bit of crunch and healthy fat if you want the salad to feel more substantial as a full light meal.
Toss everything gently so the avocado stays in cubes, and serve it right away for the best texture.
Ingredients
- 2 cups fresh spinach leaves — washed
- 1 ripe avocado — diced
- ½ medium cucumber — sliced
- 10 cherry tomatoes — halved
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- ½ teaspoon black pepper
- Salt substitute or a pinch of salt — optional
- 1 tablespoon chopped walnuts or almonds — optional, for crunch
Instructions
- 1In a large bowl, combine spinach, avocado, cucumber, and cherry tomatoes.
- 2Drizzle olive oil and lemon juice over the salad.
- 3Sprinkle black pepper and a pinch of salt (if using) on top.
- 4Toss gently to combine all ingredients.
- 5Garnish with chopped nuts if desired and serve immediately.