Farm Report

Spinach and Garbanzo Bean Salad

Makes 6 side-dish servings


  • 1 large avocado, halved, seeded, and peeled
  • 1/3 C dairy sour cream
  • 1 1/2 tsp lemon juice
  • 1/4 tsp celery salt
  • 1/4 tsp bottled hot pepper sauce
  • 1/4 to 1/3 C milk
  • 4 C torn fresh spinach
  • 1 15 oz. can garbanzo beans, chilled and drained
  • 8 cherry tomatoes, halved
  • 1/2 small cucumber, thinly sliced
  • 1/2 C cauliflower flowerets
  • 1/2 C sliced fresh mushrooms
  • 1/2 small red onion, thinly sliced and separated into rings
  • 1/2 C coarsely chopped walnuts
  • 2 hard-cooked eggs, chilled


  1. For dressing, mash half of the avocado. Stir together mashed avocado, sour cream, lemon juice, celery salt, and hot pepper sauce. Stir in milk till desired consistency. Cover and chill while preparing salad.
  2. For salad, combine spinach, garbanzo beans, tomatoes, cucumber, cauliflower, mushrooms, onion, and walnuts. Slice one hard-cooked egg.
  3. Slice remaining avocado half; brush with additional lemon juice, if desired. Add mix. Cut the remaining egg into wedges. Garnish salad with egg wedges.


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