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RECIPE
10 INGREDIENTS6 STEPS15MIN

Blood Orange & Avocado Salad

5.0
1 Ratings

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30 Pounds of Apples

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This recipe makes enough for one as a main or 2-3 as a side salad. There'll be more dressing than you need for one salad, and will last for 4-5 days, so you can use it later in the week. Also, if you can make it in advance, the dressing improves overnight. Adapted from Joy the Baker.
15MIN
Total Time

30 Pounds of Apples

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
1 Tbsp
Balsamic Vinegar
1/2 tsp
Dijon Mustard
2 Tbsp
Shallots , minced
2 handfuls
1/2
Small  Avocado
1/4 cup
Feta Cheese , crumbled
1 1/2 Tbsp
Salted Sunflower Seed Kernels

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Nutrition Per Serving

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CALORIES
327
FAT
21.4 g
PROTEIN
7.2 g
CARBS
30.4 g

Cooking Instructions

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Step 1
Slice two of the Blood Orange (3) half. Juice three of the halves and strain juice into a small bowl.
Step 2
Slice away the peel of the remaining half and the remaining whole orange, then carefully slice into disks. Set the oranges aside.
Step 3
To complete the dressing, add the Olive Oil (1 tablespoon), Balsamic Vinegar (1 tablespoon), Dijon Mustard (1/2 teaspoon), Shallot (2 tablespoon), and a couple cranks of Ground Black Pepper (to taste) to the blood orange juice.
Step 4
Whisk vigorously until combined. Adjust to taste and set aside.
Step 5
Add Fresh Spinach (2 handful) to a plate and sprinkle place oranges on top of the spinach. Sprinkle with Feta Cheese (1/4 cup) and Salted Sunflower Seed Kernels (1 1/2 tablespoon).
Step 6
Slice the Avocado (1/2) and peel back the skin, adding the avocado strips to the salad. Shake or whisk dressing once more and drizzle over salad to taste. Serve immediately and dream of California produce.

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Nutrition Per Serving
Calories
327
% Daily Value*
Fat
21.4 g
27%
Saturated Fat
4.8 g
24%
Trans Fat
--
--
Cholesterol
16.7 mg
6%
Carbohydrates
30.4 g
11%
Fiber
10.6 g
38%
Sugars
2.1 g
--
Protein
7.2 g
14%
Sodium
297.8 mg
13%
Vitamin D
0.1 µg
0%
Calcium
227.7 mg
18%
Iron
3.0 mg
17%
Potassium
557.3 mg
12%
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