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California Spinach Salad

591

There’s nothing better— or healthier— than a refreshing spinach salad (just watch out for these!). On a bed of dark, nutritious greens, this California-inspired creation is topped off with creamy avocado, crunchy bell peppers, and a delicious homemade dressing. Healthy dinners never tasted so good!

Photo by Danielle Karagannis

Serves 4

What You’ll Need:

8 cups fresh spinach leaves
2 avocados
3 handfuls of alfalfa sprouts
2 bell peppers

For the dressing:

1/4 cup plain nonfat Greek yogurt
1 medium lime, juiced
1/4 cup chopped chipotle peppers in Adobo sauce (about 1/3 of a medium pepper)
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon extra-virgin olive oil
Pepper, to taste

What to Do:

  1. Pile on the desired amount of spinach leaves in a salad bowl or plate.
  2. Slice up the avocado and the bell pepper, and add to salad.
  3. Sprinkle a handful of alfalfa sprouts on top.
  4. Make dressing. There are two ways to do this: If you have a small food processor or blender, throw all of the ingredients in it and pulse until well-combined. If doing things by hand, chop all ingredients very finely and stir until well-combined.
  5. Drizzle over the salad and toss to combine.