Spinach – Avocado Caesar Salad

Spinach-Avocado Caesar SaladFROM:  FLAT BELLY DIET! FAMILY COOKBOOK

Caesar salad seems to go with everything, and this version, which uses folate-rich spinach instead of the typical romaine is no exception.

Photo: Con Poulos

INGREDIENTS

Serves:   Prep: 13min Cook: 2min Total: 15min

  • 2 slices crusty whole wheat bread (about 2 ounces)
  • 1 tablespoon olive oil
  • 1/4 teaspoon italian seasoning
  • 1 hard-cooked egg
  • 1 Hass avocado, coarsely chopped
  • 2 tablespoons warm water
  • 2 tablespoons grated Romano cheese
  • 2 teaspoons red wine vinegar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 cups baby spinach
DIRECTIONS
  1. Toast the bread. Brush with the oil to coat. Sprinkle with the Italian seasoning. Cut into 1/2″ cubes. Set aside.
  2. Peel and halve the egg and place the yolk in a large bowl. Chop the white and set aside.
  3. Add half the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat. Serve individual salads with the croutons scattered on top.

Serving Suggestions

MAKE IT A FLAT BELLY MEAL: Serve with 3 ounces grilled chicken breast (122) and 6 ounces fat-free plain Greek yogurt (90). Total meal: 389 calories

NUTRITIONAL FACTS PER SERVING
CALORIES 179.6 CAL
FAT 11.8 G
SATURATED FAT 2.4 G
SODIUM 272.6 MG
CARBOHYDRATES 15.2 G
TOTAL SUGARS 0.8 G
DIETARY FIBER 5.2 G
PROTEIN 5.4 G