fbpx

Recipe by Renee Muller

Baby Spinach Salad with Creamy Avocado Dressing

Baby Spinach Salad with Creamy Avocado Dressing add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame
10 Minutes
Diets

Ingredients

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

Directions

Prepare the Dressing

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.

Notes:

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

Prepare the Dressing

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

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.

Baby Spinach Salad with Creamy Avocado Dressing

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments