Asian Spinach Salad with Orange and Avocado

Asian Spinach Salad with Orange and Avocado
Photo by Lisa Hubbard


  • ¼ teaspoon Asian (toasted) sesame oil
  • 1 Pinkerton or Fuerte avocado
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh ginger
  • 1 6-ounce bag baby spinach leaves
  • 1 navel orange
  • 2 tablespoons seasoned rice vinegar
  • + 1 more ingredients
    • 2 tablespoons shallots

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.

View full recipe at Epicurious


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