Baby Spinach Salad with Creamy Avocado Dressing
- Cook & Prep: 10 m
- Serving: 4
Prepare the Dressing
You can use a blender, food processor or immersion blender for this recipe.
Scrape the flesh of the avocado into the bowl. Add the basil, garlic, lemon juice, spices, oils, and three tablespoons of the water. Puree until smooth.
If you prefer a more runny dressing, add the last two tablespoons of water at the end and pulse together.
This dressing will suffice for at least two salads. Dressing will hold in the refrigerator for three days.
Arrange spinach in a bowl. Top with mushrooms, peppers, tomatoes, onion, and sugar snap peas.
Add the dressing one tablespoon at the time until you achieve the desired amount. Toss and serve.