loaded spinach salad with creamy avocado basil dressing

This Loaded Spinach Salad with Creamy Avocado Basil Dressing is full of nutrition and bursting with flavor! You’ll love this healthy, vegan salad.
loaded spinach salad with creamy avocado basil dressing

for the salad

  1. 1/2 cup dry quinoa, rinsed well
  2. 1 cup water
  3. 1 (15 ounce) can chickpeas, drained and rinsed
  4. 1 tablespoon avocado or olive oil
  5. 1/2 teaspoon coarse salt
  6. 5 ounces baby spinach leaves
  7. 1 large tomato, cored, seeded, and cut into chunks


  • Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes.
  • Meanwhile, heat the oil in a small pan over medium heat.  Add the chickpeas and salt and sauté until the chickpeas are browned and crispy, about 15 minutes.
  • Meanwhile, make the dressing.  Put the avocado, basil leaves, garlic, lemon juice, and salt in the blender.  Blend and add 1/4 cup water.  Add more water as needed to make the dressing to your desired consistency.  It should be thick and creamy.