Blood Orange & Avocado Salad

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.

Total Time

15min

5.0

1 Rating

Author: 30 Pounds of Apples

Servings:

Ingredients

•

Blood Oranges

•

1 Tbsp

Olive Oil

•

1 Tbsp

Balsamic Vinegar

•

as needed

Dijon Mustard

•

2 Tbsp

Shallots , minced

•

to taste

Ground Black Pepper

•

2 handfuls

Fresh Spinach

•

1/2

Small Avocado

•

4 Tbsp

Feta Cheese , crumbled

•

4 tsp

Salted Sunflower Seed Kernels

Cooking Instructions

Slice two of the Blood Oranges (3) half. Juice three of the halves and strain juice into a small bowl.

Slice away the peel of the remaining half and the remaining whole orange, then carefully slice into disks. Set the oranges aside.

To complete the dressing, add the Olive Oil (1 Tbsp) , Balsamic Vinegar (1 Tbsp) , Dijon Mustard (as needed) , Shallots (2 Tbsp) , and a couple cranks of Ground Black Pepper (to taste) to the blood orange juice.

Whisk vigorously until combined. Adjust to taste and set aside.

Add Fresh Spinach (2 handfuls) to a plate and sprinkle place oranges on top of the spinach. Sprinkle with Feta Cheese (4 Tbsp) and Salted Sunflower Seed Kernels (4 tsp) .

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.

Nutrition Per Serving

CALORIES

387

FAT

21.4 g

PROTEIN

8.5 g

CARBS

45.7 g