Name: Hoppin’ John with Avocado-Cucumber Dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium yellow onion, chopped; 1 medium red bell pepper, seeded and chopped; 1 small fennel bulb (or 2 ribs celery), chopped; 6 medium white or crimini mushrooms, chopped; 2 large cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon ground cumin; 2 15-ounce cans black-eyed peas, rinsed (or 3 cups); 2 green onions (scallions), chopped; ½ cup loosely packed parsley leaves, roughly chopped; 6 med-large collard green leaves cut into bite-sized pieces; Optional: 2-3 cups cooked brown rice

Ingredients

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2/3 cup water
2 teaspoons lemon juice or apple cider vinegar
1 medium ripe avocado, peeled, pitted and diced
½ teaspoon granulated garlic
½ cucumber (including seeds), chopped
½ cup roughly chopped raw spinach
1 green onion (scallion), chopped

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Instructions

Blend all ingredients in a blender until smooth. Add water as needed to thin.

Nutrition

Serving Size: 1/4 recipe (0.25 cups)
Calories: 39
Sugar: 1g
Sodium: 5.6mg
Fat: 2.8g
Saturated Fat: 0.4g
Carbohydrates: 2.2
Fiber: 1.8g
Protein: 0.8g
Cholesterol: 0