- Serves: 4
- Ingredient Notes: Corn-free, Peanut-free, Soy-free, Tree nut-free
- 220 cal
- 8g fat (3g sat)
- 140mg chol
- 360mg sodium
- 20g carb
- 5g fiber
- 6g sugar
- 19g protein
Ingredients
- 1/3 cup plain Greek yogurt
- 1/3 cup buttermilk
- 1 to 2 tablespoons prepared harissa, or to taste
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- 5 ounces baby spinach
- 4 ounces cooked rotisserie chicken, chopped
- 1 (6-ounce) can crabmeat, drained or 6 ounces Oregon pink shrimp (optional)
- 1 cup cooked garbanzo beans
- 2 hard-boiled eggs, chopped
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, chopped
- 1/2 cup chopped green onions
Directions
In a bowl, whisk together yogurt, buttermilk, harissa, lemon juice, salt and pepper. Set aside.
Place spinach on a large platter. Arrange chicken, crab or shrimp, garbanzo beans, eggs, tomatoes and cucumbers on top of spinach in neat rows. Drizzle with dressing, sprinkle with green onions and serve
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