Monday, November 22, 2010

Spinach Salad with Avocado and Orange

I have a ton of Thanksgiving / wintery recipes to share, but somehow I can't get in the holiday mood to post them yet. I've been working on holiday campaigns at work since September, so I think in my mind we skipped December, and it is already February!

I made this salad recently (that I found via Bon Appetit archives of mine) and it was pleasantly simple and delicious. With all these ingredients in season right now, it makes a beautiful palette of colors and a nice side dish.

2 T finely chopped shallots
2 T seasoned rice vinegar
1 T vegetable oil
2 t peeled, minced ginger
1/2 t sesame oil

1 bag organic baby spinach
1 large ripe orange
1 large ripe avocado

salt and pepper to taste

In a bowl, whisk together first five ingredients until well combined. (This can be done up to two days in advance.)

In a serving bowl or plate, arrange spinach. Peel the orange with a knife so that none of the skin or white pith remains and cut into wedges. Cut the avocado into long wedges as well. Place both the orange and the avocado in the spinach and lightly toss with dressing. Season with a light sprinkling of fresh salt and pepper and serve within 2 hours.

I think this salad would also be just as nice (but less simple) with the addition of pomegranate seeds, walnuts or thin slices of red onion.

1 comment:

  1. That was a great salad, would go great with a hoppy American Pale Ale. ;-)