Spinach salad with poached egg, avocado & sherry vinaigrette

Spinach salad with poached egg, avocado & sherry vinaigrette
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This spinach salad with avocado & sherry vinaigrette recipe makes a great hearty lunch. The contrast of the tangy sherry vinaigrette and the poached egg's creamy center is mouthwatering.


  • For Vinaigrette:
  • 1 teaspoon dijon mustard
  • 1 tablesoon sherry vinegar
  • pinch of salt and pepper
  • 3 tablespoons olive oil
  • For Salad:
  • 2 cups baby spinach, rinsed and patted dry
  • half of a medium avocado, chopped
  • 1 tablespoon grated parmigiano reggiano cheese
  • 1 poached egg


  1. 1. Whisk mustard, vinegar and salt and pepper in a small bowl.
  2. 2. Gradually add oil in a slow, steady stream, Whisking constantly until well incorporated.
  3. 3. Combine spinach, avocado and cheese in a large bowl. Toss with a tablespoon or two of vinaigrette. Top salad with poached egg and serve.
  4. Note: You'll have a little vinaigrette left over. Save it for your next salad!

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