A couple days ago I got an email that my domain was up for renewal. I thought – no!! and vowed to renew and write more posts. I’ve had pictures hanging around of amazing things to share. Work has been so crazy though that I haven’t had time to sit down and post them.
Here’s one of my favorite salads, an Avocado and Spinach Salad with Citrus, that we made this Spring with homegrown Spinach from our garden.
I have become the biggest fan of spinach some sort of Popeye wacko that eats it like chips. This spring we had a crazy amount of spinach and lettuce to where we had a salad every night. It was amazing! Now it’s too hot to grow in our garden but this salad is still totally doable.
The salad is comprised of avocados, orange and grapefruit slices, spinach, and red onion topped with a dressing made from grapefruit juice, EVOO, and oregano. If grapefruits aren’t in season, look for a good quality grapefruit juice to use and skip the grapefruit segments.
To segment an orange for the salad, first start by cutting off the top and bottom and then the peel. The easiest way is to place a cut side of the orange down on a cutting board and make several knife cuts from top to bottom following the pith. You want to cut enough away that you are left with just the flesh showing. Then hold the orange in one hand making small cuts between each segment to release the fruit. When you’re done cutting the fruit squeeze the remaining skin/pulp into a bowl for delicious fresh orange juice for the dressing. The same process is used to segment any citrus. It’s also a great way to eat an orange for a snack that avoids the whole peeling process.
The remaining ingredients come together for a fresh light delicious salad perfect for the spring and into fall. It’s delicious, filling and was devoured by my family of non-spinach eaters. oh yes! maybe I’ll convert them?
Avocado & Spinach Salad with Citrus
Adapted from Whole Foods.
1 small ripe avocado, peeled and sliced
1 large navel orange, peeled, pith removed, and segmented
5 ounces baby spinach, chopped
1/2 small red onion, thinly sliced
Segments from 1/2 of grapefruit (segment first and thin squeeze remaining fruit for juice for the dressing)5 tablespoons ruby red grapefruit juice
2 1/2 tablespoons extra virgin olive oil
1/2 tablespoon fresh oregano or 1/2 teaspoon dried
1/2 teaspoon salt
Ground black pepper to taste
Toss avocados, orange & grapefruit segments, spinach, and red onion together in a large bowl. In a separate bowl, whisk together grapefruit juice, olive oil, juice from segmented orange, oregano, and salt and pepper. drizzle over salad and toss to coat. Eat immediately.