1/4 cup chopped chipotle peppers in Adobo sauce (about 1/3 of a medium pepper)
1 tablespoon fresh flat-leaf parsley, chopped
Pepper, to taste
Pile on the desired amount of spinach leaves in a salad bowl or
Slice up the avocado and the bell pepper, and add to salad.
Sprinkle a handful of alfalfa sprouts on top.
Meanwhile, on a second burner, heat olive oil in a large skillet.
Make dressing. There are two ways to do this- If you have a small
food processor or blender, throw all of the ingredients in it and
pulse until well-combined. If doing things by hand, chop all
ingredients very finely and stir until well-combined.
Drizzle over the salad and toss to combine.
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