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Baby Spinach Salad with Creamy Avocado Dressing
Recipe By Renee Muller
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- Cook & Prep: 10 m
- Serving: 4
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Contains:
Ingredients (16)
Salad
Dressing
Start Cooking
Prepare the Dressing
You can use a blender, food processor or immersion blender for this recipe.
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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.
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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
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Arrange spinach in a bowl. Top with mushrooms, peppers, tomatoes, onion, and sugar snap peas.
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Add the dressing one tablespoon at the time until you achieve the desired amount. Toss and serve.
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