Spinach Basil Avocado Salad Food

LOADED SPINACH SALAD WITH CREAMY AVOCADO BASIL DRESSING

Steps:

• Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes.
• Meanwhile, heat the oil in a small pan over medium heat. Add the chickpeas and salt and sauté until the chickpeas are browned and crispy, about 15 minutes.
• Meanwhile, make the dressing. Put the avocado, basil leaves, garlic, lemon juice, and salt in the blender. Blend and add 1/4 cup water. Add more water as needed to make the dressing to your desired consistency. It should be thick and creamy.
• To assemble the salad, add the baby spinach to a large bowl. Top with the quinoa, chickpeas, tomato chunks, and drizzle with part of the dressing. Toss and add more dressing so everything in the salad is coated. Season generously with salt and pepper. Enjoy!

CHICKEN, AVOCADO AND SPINACH SALAD

Steps:

• Heat 1 TBS olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper to taste.
• Cook in skillet, turning once, until juices run clear (about 12 minutes).
• Slice into thin strips and place in large bowl.
• In separate bowl, whisk together salt and pepper, garlic and vinegar.
• Slowly whisk in 1/3 cup olive oil.
• Stir in shallots, tomatoes, and basil.
• Spoon 1/4 cup of the dressing over chicken and toss to coat.
• Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

SPINACH, AVOCADO, TOMATO SALAD

Steps:

• Combine dressing ingredients in a bowl and whip to combine. Pit, peel and slice avocado. Dice tomato. Combine salad ingredients and top with dressing.

SPINACH AVOCADO SALAD

Steps:

• Whisk all dressing ingredients together in small bowl or shake in jar with tight fitting lid.
• Pare jicama or trim radishes; cut into 1x1/4-inch strips.
• Toss avocados with lime juice in bowl.
• Place spinach, avocadoes, onion, and jicama in salad bowl.
• Whisk salad dressing again and drizzle over salad, tossing gently to coat.
• Garnish with pomegranate seeds, if desired, and serve.

SPINACH, BACON, AND AVOCADO SALAD

Steps:

• Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
• Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
• Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
• Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!