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Spinach Salad with Avocado-Ranch Dressing
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Brief Description
This recipe uses one avocado two ways: half goes into a creamy ranch-style dressing and the other half tops the spinach salad.
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Main Ingredient
Avocado
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Category: Salads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make Ahead Tip: Cover and refrigerate dressing (Step 1) for up to 1 day.
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Posted By: cookingmama
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Posted On: Mar 18, 2013
Number of Servings:
Ingredients:
- 1 whole - Ripe avocado halved and pitted, divided
- 1/2 cups - Buttermilk
- 2 tablespoons - Chopped fresh or dried dill
- 1 tablespoons - White vinegar
- 1/2 teaspoons - Garlic powder
- 1/4 teaspoons - Salt
- 1/4 teaspoons - Freshly ground pepper
- 1 packages - Baby spinach (5-6 oz.) (about 8 cups)
- 1 whole - Medium red bell pepper sliced
- 1 cans - Chickpeas rinsed
Directions:
1. Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth.
2. Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4 salad plates and top with the chopped avocado.
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