Spinach Corn Salad with Toasted Pepitas

We use pre-washed spinach and frozen, defrosted corn in this quick and nutritious salad. The roasted pepitas add crunch and the yogurt-avocado dressing adds creaminess. Cooked shrimp or tuna could be added for a light lunch entrée.

Servings and Times

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Tools and Appliances

Links Provided By


We prepare the yogurt-avocado dressing and the roasted pepitas ahead of time, using the toaster oven instead of the oven for the latter. We cook the corn in the microwave for a minute or so. Once it is hot, we set it aside to cool.

On dinner plates, we arrange the spinach, corn, a small amount of cilantro leaves, and the roasted pepitas. We top with the dressing, serving more on the side in a prep bowl to be used as a dip for the salad.

Send us feedback on this recipe
Search Google for other Spinach Corn Salad with Toasted Pepitas recipes
Find cookbooks fromAmazon.com: Dinner, First-course, Side, Salad, Vegetarian