Worried about where you’ll get your potassium now that you’re not eating bananas? Each serving of this salad has more potassium than three bananas!

Yield: 6 servings, each with 11 grams of carbohydrates and 5 grams of fiber, for a total of 6 grams of usable carbs and 5 grams of protein.

INGREDIENTS 

• 2 pounds raw spinach
• 1 ripe avocado
• 1/4 cantaloupe
• 1/2 cup alfalfa sprouts
• 2 scallions, sliced
• French Vinaigrette Dressing

INSTRUCTIONS

1. Wash the spinach very well, and dry. Tear up larger leaves.
2. Cut the avocado in half, remove the pit and the peel, and cut into chunks.
3. Peel and chunk the cantaloupe, or, if you want to be fancy, use a melon bailer.
4. Add the avocado and cantaloupe to the spinach, along with the alfalfa sprouts and scallions.
5. Toss with the vinaigrette right before serving.
6. Serve and enjoy!