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This healthy spinach salad recipe uses one avocado two ways: half goes into a healthy creamy ranch dressing and the other half of the avocado gets chopped to top the spinach salad.

Source: EatingWell Magazine, March/April 2013


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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 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.


Make Ahead Tip: Cover and refrigerate dressing (Step 1) for up to 1 day.

Nutrition Facts

about 1 3/4 cups
207 calories; protein 7.4g; carbohydrates 27.3g; dietary fiber 8.3g; sugars 3.2g; fat 8.8g; saturated fat 1.4g; cholesterol 1.2mg; vitamin a iu 4381.2IU; vitamin c 56.5mg; folate 178.8mcg; calcium 106.1mg; iron 2.5mg; magnesium 73.4mg; potassium 696.4mg; sodium 392.4mg; thiamin 0.1mg.

1 starch, 1/2 vegetable, 1/2 lean meat, 1 1/2 fat