This fresh-tasting salad features a variety of colors, flavors and textures.

Serves 4

1 large ripe avocado, diced
1 Tbsp freshly squeezed lime juice
4 cups baby spinach leaves
½ cup chopped green onions
1 cup cherry tomatoes, cut in halves
1 cup sliced radishes
½ cup bottled low-calorie Italian vinaigrette

1. In a small bowl, coat avocado with lime juice. Set aside.

2. In a large bowl, toss together spinach, green onions, tomatoes, radishes and vinaigrette. Divide evenly onto four plates. Top with avocado pieces.

Source: Adapted from 350 Best Salads & Dressings by George Geary © 2010 Robert Rose Inc. (RobertRose.ca). Excerpted with permission; all rights reserved.