Storage: If you're not eating this salad right away, we suggest storing the lemon cumin vinaigrette separately. If you are making for meal prep, it's best to prep the ingredients and wait to toss until just before serving so the spinach doesn't get too soggy. You'll also want to leave out the avocado until ready to serve, otherwise it will brown.

Spinach: We like to chop the spinach finely to make the salad much easier to eat. You can also sub spinach with arugula, baby kale or another green of choice.

Feta: Vegan or regular crumbled feta works great in this salad! Shaved parmesan or crumbled goat cheese would also be great options.

Make it a full meal: Consider adding in a protein, like baked tofu, grilled chicken or shrimp, etc. You can also add in ~1 cup of a cooked grain of your choice, like quinoa, brown rice, or farro. 

NOTE: If you add extra ingredients, you will want to increase the quantity of the vinaigrette. Double the recipe and add to taste. If you end up with leftovers, save it for your next salad or use as a marinade.