INGREDIENTS
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8 cups fresh spinach leaves
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2 avocados
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3 handfuls of alfalfa sprouts
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2 bell peppers
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For the dressing:
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1/4 cup plain nonfat Greek yogurt
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1 medium lime, juiced
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1/4 cup chopped chipotle peppers in Adobo sauce (about 1/3 of a medium pepper)
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1 tablespoon fresh flat-leaf parsley, chopped
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1 tablespoon extra-virgin olive oil
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Pepper, to taste