Asian Spinach Salad with Orange and Avocado

Name: Asian Spinach Salad with Orange and Avocado
Yield: 4 servings
Ingredients: 1 2 tablespoons finely chopped shallots; 1 2 tablespoons seasoned rice vinegar; 1 1 tablespoon vegetable oil; 1 2 teaspoons minced peeled fresh ginger; 1 1/4 teaspoon (generous) Asian sesame oil; 1 1 navel orange; 1 1 6-ounce bag baby spinach leaves; 1 1 Pinkerton or Fuerte avocado; 1 halved; 1 pitted; 1 peeled; 1 cut into 1/2-inch wedges

From the kitchen of Carly

Bright citrus cuts through creamy avocado in this light, sesame-ginger dressed spinach salad. Sweet orange rounds and buttery avocado chunks toss with tender greens and a shallot-forward vinaigrette that tastes way more complex than five minutes of prep.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons finely chopped shallots
12 tablespoons seasoned rice vinegar
11 tablespoon vegetable oil
12 teaspoons minced peeled fresh ginger
11/4 teaspoon (generous) Asian sesame oil
11 navel orange
11 6-ounce bag baby spinach leaves
11 Pinkerton or Fuerte avocado
1halved
1pitted
1peeled
1cut into 1/2-inch wedges

Instructions

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.