Spinach and Avocado Salad with Garlic Mustard Vinaigrette

Finding a salad that all can agree on is never easy.  Settling for a tossed, mixed green salad gets boring.  We hit the jackpot with this delicious green salad!  Three people eating, no salad left!   We didn’t have any dijon mustard so I used a spicy brown mustard and it worked just fine!


  • 1 garlic clove
  • Pinch kosher salt, more to taste
  • 1 tbs freshly squeezed lemon juice, more to taste
  • 1/2 tsp Dijon or brown mustard
  • 2 tbsp extra-virgin olive oil
  • 6 cups spinach leaves, loosely packed
  • 1/2 avocado, cut into cubes


1. Using a mortar and pestle or a heavy knife, pound or mince the garlic together with a pinch of salt until a paste forms.

2. Scrape the paste into a small bowl and whisk in the lemon juice, mustard, and another pinch of salt, whisking to dissolve the salt.

3. Whisk in the oil.

4. Place the spinach and avocado in a large bowl and gently toss with the dressing. Season with more salt and lemon juice to taste.


Cucumber Salad

With some of the most massive cucumbers I have ever seen starting to come in from the garden, it was time for a tasty cucumber salad.  This recipe came from somewhere in the family, but I mostly have made it up at this point!


  • 2 large cucumbers, peeled and thinly sliced
  • 1/2 tsp salt
  • 1/3 cup finely chopped onion
  • 2 tbs white vinegar
  • 1 dash pepper
  • 1/4 cup sour cream
  • dash paprika


1. Sprinkle the cucumbers with salt. Let stand 15 minutes.
2. Drain liquid. Add onions, vinegar and pepper.
3. Stir in sour cream, and refrigerate.
4. Dust with paprika before serving.