Spinach Salad // Zucchini, Tomato & Avocado

September 13, 2015

My sister left to Italy last night. She’s moving there for two years to study a Master’s program. Although I am used to her and I living apart, we’ve spent quite a lot of time together for the past three months. So naturally I feel a little disoriented today. In fact, I thought she was still in the house this morning when I woke up. And then I remembered, she’s off on a new journey of her own.

In moments like this, it’s hard not to selfishly feel abandoned. Part of me is so happy for my sister because she’s following her dreams and will have such an amazing time in Italy, and part of me feels upset because my favorite person in the world moved halfway across the world (again). So this morning I went through some baby pictures of us and reminisced about the time when we didn’t have to worry about being apart – that was unthinkable back then.  I’m not sure going over these photo albums was the best idea because it made me miss her even more, but it was also interesting to see myself as a little girl. Not really remembering that period of my life. Wondering what in the world was going through my head as I had that really confused or intrigued look on my face. This simple thought triggered a series of reflections on how life gets more complex and challenging as you grow up… I basically went spiraling down this tunnel of not-so-happy thoughts.

On the bright side, growing up means I can now make my own food and eat things that will make me feel better. And that’s exactly what I did. I mentioned in an earlier post that I am the self-proclaimed Queen of Salads. I absolutely love salads. They offer endless possibilities and I still manage to always come up with a different combination of flavors, colors and textures. And let me tell you something, the one I made for lunch today is quite exceptional. It contains so many of my favorite ingredients – including dill and avocado! And it did the trick by lifting my spirits up, as well as leaving me satisfied and fully energized. So whether you are experiencing a little low or feeling great but want to feel even more amazing, this salad is your solution. I DO NOT want to promote emotional eating (you know, the kind where you eat the entire box of cookies to numb your pain and then feel completely guilty about it), but when done in a healthy and positive way then I absolutely encourage it.

On that note, bon appétit!

spinach zucchini avocado salad 3

spinach zucchini avocado salad 2

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Spinach Salad // Zucchini, Tomato & Avocado – serves: 1 | prep time: 5-10 min | cooking time: none



  • 2 large handfuls of spinach
  • ½ a zucchini
  • ½ a tomato (I used a Roma tomato)
  • ½ a ripe avocado
  • 2 tbsp hemp seeds
  • ¼ cup pumpkin seeds
  • 2 tbsp fresh dill, stems removed


  • 1 tbsp tahini
  • 1 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp pure maple syrup
  • a dash of ginger
  • pepper to taste


In a medium bowl, start making the dressing: mix all the ingredients together until they are all well combined (the tahini especially).

Cut the ½ zucchini, tomato and avocado into thin, moon-shaped slices. And chop the dill  thinly.

Place the spinach into the bowl and layer the zucchini, tomato, and avocado on top of  it. Then sprinkle the hemp seeds and dill.

In a frying pan, toast the pumpkin seeds on medium heat. Shake the pan a little to flip the seeds over. Let toast a couple minutes until the seeds become golden brown. Add them to the bowl.

Mix everything together and enjoy!



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