SPINACH SALAD WITH AVOCADO, ORANGE, RED ONION AND CORIANDER VINAIGRETTE

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

salt

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

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1. Whisk the lime juice and olive oil together in a small bowl. Taste and season with salt and pepper.

2. 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).