Makes four servings or one large platter
2 tablespoons olive oil
¼ cup plain Greek yogurt
1 small bunch cilantro, stems and leaves, optional
½ lime, juiced
1/4 teaspoon salt
1 5-ounce bag pre-washed spinach
1 cup dry quinoa, cooked according to package directions and cooled
½ cup red bell pepper, diced
¼ cup pumpkin seeds, shelled
To make the dressing, combine avocado, olive oil, yogurt, water, cilantro if using, lime juice, and salt in a blender; blend until smooth. If the dressing is too thick, add a little water. If the dressing is too thin, add more avocado.
Layer salad, starting with the spinach, quinoa, red peppers and pumpkin seeds.
Top with avocado dressing and serve immediately.