Salad with Spinach, Ham, Avocado & Pasta



  • 8oz (250gr) ham, cooked
  • 1 avocado
  • 1/2 cup (3oz, 90gr) cherry tomatoes
  • 6oz (180gr) fresh spinach
  • 1 tbs fresh snipped chives
  • 1 tbs marjoram or oregano leaves
  • 1/2 cup (2oz, 60gr) shredded cheese (cheddar, Colby)
  • 3/4 cup dry, bite-size, whole-wheat pasta
  • White Balsamic Vinaigrette


  • Cook pasta according to package instructions.
  • While waiting for the water to boil, prepare salad:
    • Make Vinaigrette.
    • Slice ham into large strips.
    • Sauté the ham if you like, set aside.
      Wash spinach if needed and spin dry.
    • Cut any large leaves in half.
    • Cut cherry tomatoes in half.
    • Cut avocado, slice it thickly, then cut into chunks.
    • Snip/strip herbs.
  • When pasta is done, drain but don’t shake every last bit of water off.
  • To assemble salad
    • Put spinach into a large bowl.
    • Add hot, drained pasta and toss lightly to combine.
    • Add half of the vinaigrette and toss to coat.
    • Add the ham, avocado, herbs and tomatoes, toss lightly.
    • Taste and adjust vinaigrette, adding more if you like.
    • Sprinkle with cheese and serve any remaining vinaigrette on the side.

White Balsamic Vinaigrette

  • 1 tbs Dijon-style mustard
  • 2 tbs white Balsamic vinegar
  • 3 tbs Greek yoghurt
  • 5 tbs olive oil, the good stuff
  • Place mustard, vinegar and yoghurt, in a small bowl and whisk to combine.
  • Slowly add olive oil, whisking constantly, to combine. It should be thick and emulsified when finished.


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