Spinach Salad with Avocado-Ranch Dressing

Ingredients

Dressing

• 1/2 ripe avocado, halved and pitted, divided (save other half for salad)
• 1/2 cup buttermilk
• 2 tablespoons chopped fresh dill or 2 teaspoons dried
• 1 tablespoon white vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Salad

• 1 5- to 6-ounce package baby spinach (about 8 cups)
• 1/2 ripe avocado
• 1 medium red bell pepper, sliced
• 1 15-ounce can chickpeas (garbanzo beans), rinsed

Directions

1. Scoop 1 avocado half into a blender; add buttermilk, 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.