Add some crunch to the table with this healthy, gluten-free summer salad.


  • 60g baby spinach
  • 250g cherry tomatoes, quartered
  • 1 bunch mini asparagus, trimmed, halved lengthways
  • 1/4 cup chopped walnuts, toasted
  • 1 avocado, sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped fresh chives


  1. Make Lemon and chive dressing: Place lemon juice, oil and chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake until well combined.
  2. Combine spinach, tomato, asparagus and walnuts in a bowl. Add avocado and dressing. Toss gently to combine. Serve.