AVOCADO-RANCH SALAD
INGREDIENTS
1 — ripe avocado, halved and pitted, divided
1/2 cup — 0% fat Greek yogurt
2 tbsp — chopped fresh dill or
2 teaspoons dried
1 tbsp — white vinegar
1/2 tsp — garlic powder
1/4 tsp — salt
1/4 tsp — freshly ground pepper
1, 5 to 6 ounce — package baby spinach (about 8 cups)
1 — medium red bell pepper, sliced
, 15 ounce — can chickpeas, rinsed
DIRECTIONS
1 Scoop 1 avocado half into a blender; add Greek yogurt, dill, vinegar,
garlic powder, salt and pepper. Puree until smooth.
2 Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper
and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4 salad
plates and top with the chopped avocado. Serve along side a grilled protein..
APPROXIMATE MACROS PER SERVING: 207 CALORIES ■ 9G FAT ■ 27G CARBS ■ 7G PROTEIN
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