Nutrition per serving may change if servings are adjusted.
1 ripe avocado, halved and pitted, divided
½ cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1 tablespoon white vinegar
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 5- to 6-ounce package baby spinach (about 8 cups)
1 medium red bell pepper, sliced
1 15-ounce can chickpeas, rinsed
Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth.
Cut the remaining avocado half into ½-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.
Make Ahead Tip: Cover and refrigerate dressing (Step 1) for up to 1 day.
207 calories;9 g fat(1 g sat); 8 g fiber; 27 g carbohydrates; 7 g protein; 179 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 4,381 IU vitamin A; 57 mg vitamin C; 106 mg calcium; 3 mg iron; 392 mg sodium; 696 mg potassium
Vitamin C (95% daily value), Vitamin A (88% dv), Folate (45% dv)
Carbohydrate Servings: 2
Exchanges: 1 starch, ½ vegetable, ½ lean meat, 1½ fat
I made a double batch, and since nobody in my family is a fan of dill I used fresh parsley and chives, plus a little ground chipotle. It was great on the spinach salad, but incredible on a romaine/ tomato salad the following day.
Pros: easy to make, delicious
Cons: doesn't last for long
June 26, 2015
By: EatingWell User
Dill is strange in this
The next time I make this I'm going to leave out the dill. I thought that was a weird herb to use considering the other ingredients. I'm think maybe garam masala or chili powder & cumin or curry powder.
Pros: healthy, light
June 23, 2015
By: EatingWell User
This recipe is a keeper!
I didn't have any dill, so I used fresh tarragon from my garden - fantastic flavor! I also don't have garlic powder, so I added 1 smallish clove of garlic. I added grape tomatoes and some leftover grilled chicken from last night's dinner and made it a meal.
Pros: fast, fresh, super-healthy
March 30, 2013
Tip:Double the spice
This is a very mild-tasting salad. To bring out the flavor a bit more I added an extra tablespoon of fresh dill and a fresh garlic clove to the salad dressing, and then added freshly ground salt to the top of each salad before serving.