Directions:
- Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes.
- Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes.
- Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
- Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth.
- Season with pepper.
- Finely chop spinach mixture.
- Stir in avocado puree.
- Serve with snap peas and bread for dipping.or whatever you want.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.34 Kcal (483 kJ) | ||
| Calories from fat | 7.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 1% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 214.8mg | 9% | |
| Potassium | 376.11mg | 8% | |
| Total Carbs | 20.16g | 7% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 7.44g | 15% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 41.6mg | 231% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 76.54 Kcal (320 kJ) | ||
| Calories from fat | 5.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 0% | |
| Sodium | 142.55mg | 9% | |
| Potassium | 249.59mg | 8% | |
| Total Carbs | 13.38g | 7% | |
| Sugars | 1.94g | 12% | |
| Dietary Fiber | 2.32g | 14% | |
| Protein | 4.94g | 15% | |
| Vitamin C | 15.1mg | 38% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 27.6mg | 231% | |
| Calcium | 66.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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