Dennis Huber
Good salads are all about matching seasonal vegetables with a distinct dressing. This delicious salad combines the freshness of spinach and the earthiness of mushrooms with the vibrant creaminess of a homemade Green Goddess dressing. Some Green Goddess recipes call for anchovy, but this one is vegetarian, courtesy of my family. I love the creamy, savoury simplicity of just Greek yogurt, avocado, fresh herbs, and lemon!
Swap and switch
You can customize the salad by adding your favourite toppings. Some of mine are sliced avocado, radishes, or bell peppers. Try experimenting with whatever is local and in season. For example, September offers turnips, tomatoes, and leeks—a fine salad harvest!
Spinach and Mushroom Salad with Avocado Green Goddess Dressing
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
Directions
01
In salad bowl, place torn spinach leaves, sliced mushrooms, and red onion; toss to combine. Set aside.
02
In blender or food processor, combine yogurt, herbs, chives, lemon juice, olive oil, garlic, and avocado. Blend until smooth and creamy. If dressing is too thick, add water until desired consistency is achieved.
03
Drizzle dressing generously over salad and toss together. Top with croutons or tortilla strips, if using.
