Summer spinach salad with turmeric tahini dressing, quinoa, summer vegetables, and avocado. Perfect to meal prep for lunch!
Happy Sunday!
How are you enjoying the end of your summer?
It’s honestly felt a lot like fall here in Virginia in the past few days, but I’m not complaining.
The crisp cool weather felt so amazing on our Sunday run this morning.
This Summer Spinach Salad with Turmeric Tahini Dressing is my last ode to summer in salad form.
The combination is fresh, bright, and light, with a sweet cider-y dressing that will get you jazzed about fall.
It’s also perfect for meal prep, for anyone going back to school or just back to the kitchen basics!
Oh, lunchtime.
I feel like most people would say that breakfast is the most hectic meal of the day, but for me, it’s definitely my mid-day meal!
Usually, when lunchtime rolls around I’m halfway through a photo shoot in a kitchen that looks more like the target of a natural disaster than a place for civilized eating.
So, I’ve been a bit lazy about my lunchtime “recipes” lately.
And by lazy I mean I’m throwing all of the raw and steamed veggies, leftover quinoa, avocado, and a tahini dressing in a bowl.
This solid blueprint never fails to fuel me, and if it ain’t broke…
What You Need to Make Summer Spinach Salad
Here’s what you need for the salad:
- baby spinach
- cooked quinoa
- Cece’s Veggie Noodle Co. Zucchini Spirals
- bell pepper
- asparagus
- sweet yellow corn
- avocado
- cherry or grape tomatoes
- basil
That’s it!
And here’s what you need for the turmeric tahini dressing:
- lemon juice
- tahini
- maple syrup
- turmeric
- Himalayan sea salt
- black pepper
That’s it!
Cece’s Veggie Noodle Co. Zucchini Spirals
This Summer Spinach Salad with Turmeric Tahini Dressing is the best and brightest way to end the summer!
You’re going to love the mix of steamed and raw veggies here that create lots of texture and crunch!
We’ve got tender crisp asparagus, sweet peppers and corn, fresh basil, creamy avocado, and juicy heirloom cherry tomatoes.
And let’s not forget about Cece’s Veggie Noodle Co. Zucchini Spirals!
All the more to twirl your fork around, dear.
I love using these organic pre-spiralized zucchini noodles in this recipe for even more texture without any added prep time.
How to Serve Summer Spinach Salad
Enjoy this Summer Spinach Salad with Turmeric Tahini Dressing as a cool refreshing summer lunch or dinner.
Each serving is packed with quinoa protein, healthy fats, and your favorite analogous color themed veg.
The turmeric cider dressing is anti-inflammatory and detoxifying, with a touch of maple syrup sweetness.
Oh, and, this salad is perfect for meal prep!
To meal prep in containers, try layering the veggies and quinoa at the bottom of your container and layer the fresh greens on top to keep everything fresh and most importantly, not smashed.
Store the turmeric tahini dressing separately and incorporate right before serving.
More Summer Salads
-
Thai Salad with SunButter Dressing
-
Moroccan Mason Jar Salad
-
Blueberry Pecan Arugula Salad with Blueberry Vinaigrette
-
Kidney Bean Arugula Salad
-
Watermelon Quinoa Kale Salad
-
2-Min Lemon, Spinach, & Chickpea Salad
-
10-Min Black Bean Taco Salad
-
Chop’t Chickpea Salad with Green Cilantro Tahini
-
Swiss Chard Abundance Salad with Easy Orange Tahini
-
Raw Krazy Kale Salad with Miso Tahini Dressing
-
BBQ Chickpea Salad with Creamy Hemp Heart Ranch
-
Summer Spinach Salad with Turmeric Tahini Dressing
-
Peaches ‘N’ Quinoa Salad
-
My Go-To Kale Salad
I Want to Hear From You
If you make this Summer Spinach Salad recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren

Summer Spinach Salad with Turmeric Tahini Dressing
- Total Time: 15 mins
- Yield: 4 bowls
- Diet: Vegan
Description
Summer spinach salad with turmeric tahini dressing, quinoa, summer vegetables, and avocado. Perfect to meal prep for lunch!
Ingredients
Summer Spinach Salad
- 6–8 cups baby spinach, roughly chopped
- 1 cup cooked quinoa
- 1/2 cup Cece’s Veggie Noodle Co. Zucchini Spirals
- 1 bell pepper, any color, diced
- 1 bunch of asparagus, roughly chopped and woody stems removed
- 1/2 cup sweet yellow corn
- 1 large avocado, diced
- 1 cup cherry or grape tomatoes
- handful of fresh basil (optional)
Turmeric Tahini Dressing
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup filtered water + more water as needed to thin
- 1/2 – 1 TBSP maple syrup
- 1/4 tsp turmeric
- 1/4 tsp Himalayan sea salt
- pinch of black pepper
Instructions
- Prepare the dressing by adding all of the ingredients to a high-speed blender and pulsing until it’s well-combined and creamy, adding more water as needed to reach desired consistency. Alternatively, you can whisk up by hand with a fork. Refrigerate the dressing until it’s ready for use.
- Steam the corn and asparagus on the stovetop for 2-3 minutes, until tender and vibrant in color. Drain and set aside.
- To assemble the salad, divide the baby spinach and quinoa between bowls and top with the zucchini spirals, bell pepper, asparagus, sweet corn, cherry tomatoes, and avocado chunks. Garnish the bowls with optional fresh basil and turmeric tahini dressing.
- Serve immediately. Store the leftovers separately in the refrigerator for up to one week.
Notes
Recipe adapted from The Glowing Fridge
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Stovetop, Hand-mix
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
is it auppose to say 2T of apple cider vinegar?
Sara! Yes! Thanks for catching this– you’re correct! Just updated the recipe 🙂 Let me know if you try it!
XOXO
Lauren
Hi there, apple cider tahini?? Is that something. I purchase or do I make that? Thanks! I just love your recipes!
Hi Kathy! Yes, that was a total brain relapse! Thanks for catching this– let me know how you like it! XOXO.