Spinach and Avocado Salad
Top this with grilled chicken or shrimp to make it a complete meal.
Photography: Bryan Gardner
Everyday Food, July/August July/August 2013
- 1 orange
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- Salt and pepper
- 5 cups baby spinach
- 1 sliced avocado
- 1/4 cup pepitas (shelled pumpkin seeds)
- 1/4 cup fresh mint leaves
- Cut segments from orange; squeeze 1 tablespoon juice from membranes into a large bowl. Into juice, whisk rice vinegar and olive oil; season with salt and pepper. Add spinach, orange segments, avocado, pepitas, and mint. Toss to combine.
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