This simple salad with its freshly flavored dressing is wonderful to enjoy on any summer night. The refreshing taste of the citrus dressing pairs well served with baked halibut and whole-grain bread.
Preparation: 15 minutes
Makes 6 servings
6 cups organic baby spinach leaves
2 cups organic mixed greens
1 large avocado, cubed
1 large organic sweet red pepper, chopped
1/3 cup fresh squeezed orange juice
3 tablespoons organic extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
Wash spinach and mixed greens under cold running water. Spin or pat dry. Put spinach and mixed greens into a large salad bowl.
To cube the avocado, first cut lengthwise around the pit. Open the two halves to expose the pit. Remove the pit. Use a small knife and make a cross-hatch pattern in the meat, being careful not to cut through the skin. Spoon out the small chunks and add to the spinach. Add red pepper to salad bowl.
To make dressing, whisk together orange juice, olive oil, salt and pepper in a separate bowl until well incorporated. Dress salad just before serving.
Copyright 2009, Leah Golden, Original recipe