Hearty Vegetable Salad with Avocado Yogurt Dressing

Servings: 4


4 cups torn fresh spinach
1 can (15 ounces) garbanzo beans, drained
1 cup cherry tomatoes, halved
1 cup cauliflower florets
1 cup sliced fresh mushrooms
1 small cucumber, sliced
1/2 small red onion, thinly sliced and separated into rings
1/2 cup coarsely chopped walnuts
1 small avocado, peeled, seeded, and cut up
1 carton (8 ounces) plain yogurt
1/4 cup milk
1 tablespoon honey
1/4 teaspoon garlic salt

Cooking Directions:

In a large mixing bowl, combine spinach, garbanzo beans, tomatoes, cauliflower, mushrooms, cucumber, onion rings, and walnuts. Cover and chill.

For dressing, in blender container or food processor bowl combine avocado, yogurt, 1/4 cup milk, honey, and garlic salt. Cover and blend or process until smooth. If necessary, stir in additional milk until of desired consistency. Cover and chill.

Just before serving, pour dressing over vegetable mixture; toss gently to coat.

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