This vibrant and nutritious spinach and mushroom salad is elevated by a creamy, herb-packed avocado green goddess dressing that's both healthy and incredibly flavorful. Perfect as a light lunch or as a fresh side dish, this recipe combines earthy mushrooms, crisp red onion, and tender baby spinach for a satisfying meal that serves 8 people.
Ingredients
For the 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)
For the Avocado Green Goddess 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
Instructions
- In a large salad bowl, place torn spinach leaves, sliced mushrooms, and red onion; toss to combine. Set aside.
- In a blender or food processor, combine Greek yogurt, herbs, chives, lemon juice, olive oil, garlic, and avocado. Blend until smooth and creamy.
- If dressing is too thick, add water gradually until desired consistency is achieved.
- Drizzle dressing generously over salad and toss together until well coated.
- Top with croutons or tortilla strips, if using.
- Serve immediately and enjoy!
Serves: 8 people
Recipe by Dennis Huber