SPINACH SALAD WITH AVOCADO, ORANGE, RED ONION AND CORIANDER VINAIGRETTE (for four)
For the dressing:
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
freshly ground black pepper
For the salad:
½ pound fresh spinach (about 1 medium bunch), stemmed, washed and dried, or 6 ounces baby spinach, washed and dried
2 firm-ripe avocados, cut into thin wedges
2 large oranges, peel and pith removed and flesh cut into supremes (cut orange sections away from membranes – make sure to remove seeds)
1 small red onion, halved and sliced thin
fresh coriander, chopped
- Whisk the lime juice and olive oil together in a small bowl. Taste and season with salt and pepper.
- Assemble the spinach, avocados, orange sections and onion slices in a bowl. Add the dressing and toss well to coat. Sprinkle with chopped coriander and serve immediately (before the avocado has time to discolor).