Spinach Arugula Salad with Sumac Dressing

Spinach arugula salad served in a white platter and topped with avocado, parmesan and sunflower seeds.

5 from 1 vote

Spinach Arugula Salad with Sumac Dressing

This Spinach Arugula Salad is tossed in a bright, zesty sumac vinaigrette and finished with creamy avocado, crunchy toasted sunflower seeds, and shaved Parmesan. It’s quick to make, packed with texture and flavor, and an easy side that pairs with just about anything.

Prep Time10

Cook Time0

Total Time10

Course: Side Dish

Cuisine: American

Servings:

Calories: 329kcal

Author: Petra

Ingredients

Salad

3 oz baby spinach
3 oz arugula
1 ripe avocado, sliced or cubed
¼ cup raw sunflower seeds
2 oz shaved parmesan, vegan if needed optional

Dressing

¼ cup extra-virgin olive oil
2-4 tablespoon freshly squeezed lemon juice
2 teaspoon honey or maple syrup
2 cloves of garlic, minced
2 teaspoon sumac
½ teaspoon dried mint
½ teaspoon salt
Freshly cracked black pepper, to taste

US Customary - Metric

Instructions

Start by toasting your sunflower seeds. Heat a cast-iron skillet over medium-high heat and add the seeds. Toast for 3-4 minutes, stirring often to prevent burning, or until they're golden brown. Remove from the heat and set aside.
¼ cup raw sunflower seeds
To a large bowl, add baby spinach and arugula and pour the dressing all over. Toss until the greens are well coated.
3 oz baby spinach, 3 oz arugula
Serve the greens on a large platter and top with the toasted sunflower seeds, sliced or cubed avocado, and shaved parmesan. Enjoy!
1 ripe avocado, sliced or cubed, 2 oz shaved parmesan, vegan if needed

Notes

Layer, don't toss. Dress the greens with the dressing first, then add the toppings on top for the best texture and presentation.
Serve right away. This salad is best enjoyed immediately. If making ahead, prep everything and store separately, then toss just before serving to keep the greens crisp.
Dry your greens well. Excess moisture can dilute the dressing and make the salad soggy. Use a salad spinner or pat dry with a clean towel before assembling.

Storage

Fridge: The salad is best served fresh, right after you toss it with the dressing. If you have leftovers that have already been coated in dressing, they can last up to 24 hours in the fridge. The toasted sunflower seeds can last for a few weeks in your pantry.
Freezer: This recipe is not freezer-friendly.

Nutrition