Spinach and Raw Potato Salad with Avocado-Lime Dressing
Here’s a recipe that I modified slightly from the recipe in my Wheat Belly Total Health book, a tasty variation on traditional spinach salad. I replaced the raw sweet potato with a raw white potato for higher prebiotic fiber content. I also tweaked the Avocado-Lime Dressing a bit. The salad contains the usual ingredients found in spinach salads, such as red onion, eggs, and bacon. But the Avocado-Lime Dressing introduces new flavors that mix well with the salad. And, of course, we never skimp on fat with plenty of healthy fats and oils from avocado, olive oil, and eggs. You and your family will therefore find this salad and dressing very filling.
Because the dressing contains avocado, it is best used immediately, or at least within 24 hours. The lime juice helps keep it from browning, but not for long.
Makes 4 servings as main dish or 6 as side; makes approximately 2 cups dressing
8 ounces spinach, raw and chopped or baby leaf
1 medium raw white potato, quartered and thinly sliced
1 red onion, halved and thinly sliced
4 ounces white button mushrooms, sliced
4 hard-boiled eggs, sliced
5-6 strips bacon, cooked, drained, and broken or chopped into pieces
In a large bowl, combine the spinach, potato, onion, mushrooms, eggs, and bacon. Toss and top with dressing (below).
2 medium avocados, pitted, skin removed
1/2 cup extra-virgin olive oil
1/4 white wine vinegar
1/4 cup fresh cilantro, coarsely chopped
1 clove garlic, minced, or 1 teaspoon dried garlic powder
Juice of one small lime
1/2 teaspoon salt
Sweetener equivalent to 1 tablespoon sugar (e.g., a bit less than 1 teaspoon Virtue Sweetener)
3/4 cup water
In a blender or food processor, combine the avocados, oil, vinegar, cilantro, garlic, lime juice, salt, sweetener, and water. Blend or process until uniformly mixed. Use immediately or store in ana airtight container in the refrigerator.