I once again defer to my online recipe bible Epicurious. I chose this salad for my daughter’s elementary school Staff Appreciation Week. The Asian themed lunch including sushi, brown rice noodle salad, spicy chicken lettuce cups and mochi cakes with sweet red beans needed a refreshing mix of greens and fruit.
Essentially, this salad is pleasing to the eye and palate. The vivid shades of green and orange brightly dance on the plate. The tangy burst of orange, cuts the cool creaminess of the avocado and the spinach and Asian vinaigrette tie a neat bow around this simple yet exotic parcel of salad.
I will be travelling next week for spring break – Cabo San Lucas here I come! Have a wonderful Easter or Passover and look forward to bringing back great pictures and experiences from the Baja Peninsula.
Asian Spinach Salad with Orange and Avocado
2 Tbsp. finely chopped shallots
2 Tbsp. seasoned rice vinegar
1 Tbsp. vegetable oil
2 tsp. minced peeled fresh ginger
¼ tsp. sesame oil
1 navel orange
1 6 ounce bag of baby spinach
1 Haas avocado, peeled and pitted, cut into 1/2 “ pieces
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.