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.
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.