Salad
6 cups (1.5 L) baby spinach, washed, dried, and torn into bite-sized pieces
3 cups (750 mL) sliced cremini mushrooms
1 cup (250 mL) thinly sliced red onion
1 cup (250 mL) croutons or baked tortilla strips (optional)
Dressing
1/2 cup (125 mL) plain Greek yogurt
1 cup (250 mL) packed, washed herbs (such as cilantro, parsley, dill, basil)
2 Tbsp (30 mL) chopped chives
2 Tbsp (30 mL) freshly squeezed lemon juice
1 Tbsp (15 mL) extra-virgin olive oil
1 clove garlic, peeled and minced
1/2 large avocado
Seasoning, to taste
In salad bowl, place torn spinach leaves, sliced mushrooms, and red onion; toss to combine. Set aside.
In blender or food processor, combine yogurt, herbs, chives, lemon juice, olive oil, garlic, and avocado. Blend until smooth and creamy. If dressing is too thick, add water until desired consistency is achieved.
Drizzle dressing generously over salad and toss together. Top with croutons or tortilla strips, if using.
Serves 8.
By Dennis Huber
