Baby spinach, with its small leaves and tender texture, is the perfect basis for a delectable and healthful salad. Its delicate taste and green color pairs well with sweet, juicy blood oranges, the crimson-fleshed citrus fruit with the mellow flavor. Add in some slices of avocado for a nice texture complement to the other ingredients.
The dressing for this salad is simple and satisfying—just some fresh lemon juice and a little oil whisked together. Sprinkle on some sliced scallions for a subtle crunch and a little bite.
Spinach, Avocado & Blood Orange Salad
6 ounces baby spinach
1 avocado, peeled and sliced
1 blood orange, peeled and sliced
Juice from 1 lemon
3 or 4 scallions, chopped
6 tablespoons vegetable or olive oil
Hot pepper sauce (optional)
Wash spinach; place in a bowl. Squeeze a little lemon juice on cut avocadoes to prevent them from browning. Add avocados, blood orange slices, and scallions. In small bowl, whisk together oil and remaining juice from lemon. Mix in hot pepper sauce if desired and salt to taste. Pour dressing on spinach mixture. Toss gently to combine. Serve soon after tossing. Makes 4 servings.
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