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
  • 1 tablespoon fresh leaf parsley, chopped
  • 1 tablespoon extra-virgin olive oil

What to Do:

  • Pile on the desired amount of spinach leaves in a salad bowl or plate.
  • Slice up the avocado and the bell pepper, and add to salad.
  • Sprinkle a handful of alfalfa sprouts on top.
  • 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.
  • Drizzle over the salad and toss to combine

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