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Spinach Corn Salad with Toasted Pepitas

We use pre-washed spinach and frozen, defrosted corn in this quick and nutritious salad. The roasted pepitas add crunch and the yogurt-avocado dressing adds creaminess. Cooked shrimp or tuna could be added for a light lunch entrée.

Servings and Times

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 5 minutes

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Ingredients

½ recipe Yogurt-Avocado Dressing
¼ cup roasted pepitas
1½ cups baby, pre-washed spinach
¼ cup frozen niblets corn
fresh, leaves cilantro

We prepare the yogurt-avocado dressing and the roasted pepitas ahead of time, using the toaster oven instead of the oven for the latter. We cook the corn in the microwave for a minute or so. Once it is hot, we set it aside to cool.

On dinner plates, we arrange the spinach, corn, a small amount of cilantro leaves, and the roasted pepitas. We top with the dressing, serving more on the side in a prep bowl to be used as a dip for the salad.

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