Spinach and Avocado Salad

This recipe is patterned after the Guadalupe Salad at Velvet Elvis Pizza in Patagonia Arizona. It is delicious, healthy, and light. We will sometimes add chopped cooked chicken or pork. Dressing can be made ahead of time and chilled.

• Ready In: 15 mins
• Serves: 2

Ingredients

• For the Salad

• 4 -6  ounces  Baby Spinach, washed and dried (I pick off the stems)
• 1⁄2 cup sun-dried tomato, rinsed in hot water, well drained, and juillienned (packed in oil)
• 1⁄2 cup  shredded asiago cheese
• 1⁄4 cup  shredded red onion

• Dressing

• 2  avocados, peeled and seeded
• 1⁄4 cup buttermilk
• 1⁄2 cup sour cream
• 1  teaspoon lemon juice
• 1  mashed garlic clove
• 1  teaspoon kosher salt
• 2  drops  hot pepper sauce

Directions

1. Assemble salads on two large dinner plates, with washed and dried spinach on the bottom, topped with the cheese, sun dried tomatoes, onion, and meat, if using.
2. Combine all dressing ingreients in blender, and process until thoroughly blended and smooth.
3. Spoon onto salad.