Baby Spinach Salad with Creamy Avocado Dressing

 

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• Cooking and Prep: 10 m
• Serves: 4
• Contains:

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Ingredients (16)

Salad

• 1 (6-ounce) bag fresh baby spinach

• 6 white mushrooms, peeled and thinly sliced

• 1 orange pepper, julienned

• 1/2 cup cherry tomatoes, quartered

• 1/2 a small red onion, halved and cut into thin slices

• 1 cup sugar snap peas, cut in half

Dressing

• 1 ripe avocado

• 2 teaspoons fresh basil, minced, or 2 cubes Dorot Gardens Frozen Basil 

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  Dorot Gardens Frozen Basil

• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• juice of 1 lemon

• 1/8 teaspoon pepper

• 1/4 teaspoon salt

• 1/2 teaspoon sugar

• 2 tablespoons Bartenura Extra-Virgin Olive Oil

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  Bartenura Extra-Virgin Olive Oil

• 1 tablespoon toasted Gefen Sesame Oil

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  Gefen Sesame Oil

• 3-5 tablespoons water

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Start Cooking

Prepare the Dressing

You can use a blender, food processor or immersion blender for this recipe.

1. 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.

2. If you prefer a more runny dressing, add the last two tablespoons of water at the end and pulse together. 

Note:

This dressing will suffice for at least two salads. Dressing will hold in the refrigerator for three days.

Serve

1. Arrange spinach in a bowl. Top with mushrooms, peppers, tomatoes, onion, and sugar snap peas. 

2. Add the dressing one tablespoon at the time until you achieve the desired amount. Toss and serve.