Spinach and Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe is patterned after the Guadalupe Salad at Velvet Elvis Pizza in Patagonia Arizona. It is delicious, healthy, and light. We will sometimes add chopped cooked chicken or pork. Dressing can be made ahead of time and chilled. Ingredients:
4 -6 ounces baby spinach, washed and dried (i pick off the stems) |
1/2 cup sun-dried tomato, rinsed in hot water, well drained, and juillienned (packed in oil) |
1/2 cup shredded asiago cheese |
1/4 cup shredded red onion |
2 avocados, peeled and seeded |
1/4 cup buttermilk |
1/2 cup sour cream |
1 teaspoon lemon juice |
1 mashed garlic clove |
1 teaspoon kosher salt |
2 drops hot pepper sauce |
Directions:
1. Assemble salads on two large dinner plates, with washed and dried spinach on the bottom, topped with the cheese, sun dried tomatoes, onion, and meat, if using.
2. Combine all dressing ingreients in blender, and process until thoroughly blended and smooth.
3. Spoon onto salad.
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