Spinach, Avocado and Orange Salad
The February issue of Bon Appetit had a recipe for a spinach salad with avocados, oranges, and an asian-style dressing with ginger and sesame oil. In other words, it had my name written all over it. I’ve made it twice for us in the past week!
Like the two-tone green of the avocados against the emerald-green spinach? I sure do. The oranges are nice and sweet against the mild bite of the ginger in the dressing, and of course, I love anything with sesame oil as an ingredient! And to boot, between the avocados, oranges, spinach and ginger, this is one super healthy salad.
Adapted from Bon Appetit, February 2008.
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Hass avocado, halved, pitted, peeled, cut into 1/2-inch wedges
Rinse and spin dry the spinach and set aside.
Peel and pit the avocado, cut it in half, and slice it into 1/2 inch wedges.
Stand the orange on its end and, using a sharp knife (chef’s knife is best), cut off the peel and pith, following the curve of the orange. Halve the orange vertically and slice it into half-moon shapes (see pictures above.)
To make the dressing, place the minced shallots and ginger in a small bowl. Add the rice vinegar, sesame oil, and vegetable oil, and whisk together. Season with coarse salt and pepper to taste.
To serve, place the dried spinach leaves, avocado chunks, and orange slices in a large bowl. Drizzle the vinaigrette over, and toss to combine. Adjust seasoning again to taste with coarse salt and freshly ground black pepper.