Spinach and Mushroom Salad with Avocado Green Goddess Dressing - alive magazine

Name: Spinach and Mushroom Salad with Avocado Green Goddess Dressing - alive magazine
Ingredients: 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); 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

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Good salads are all about matching seasonal vegetables with a distinct dressing. This delicious salad combines the freshness of spinach and the earthiness of…

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