Keith and I went away this weekend to Maine, and spent the majority of our time there at Portland and Ogunquit’s restaurants. Eating seven rich and delicious meals in a row isn’t nearly as glamorous as it sounds, so when we got back we decided to make a concerted effort to have lighter, healthier dinners at home. Last night I made a simple and tasty salad that I now regret not photographing. The recipe is from Bon Appétit, and is terrific. The shallots add a nice bite, the avocado a lovely decadence and the orange a burst of sweet brightness. I plan to make this again tonight to bring in for lunch tomorrow, that’s how much I liked it.
Spinach Salad with Orange and Avocado, from Bon Appétit
Makes four portions as a side, or two entrée-sized servings.
2 tablespoons finely chopped shallots
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons fresh ginger, minced and peeled
½ teaspoon sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
2 avocados, cut into ½-inch wedges
- Whisk first five ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
- Cut off peel and pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Divide spinach amongst plates and add dressing; toss to coat. Add avocado and orange and toss gently.