Asian salad with spinach and orange
4 servings
30 minutes
Asian salad with spinach and orange is an amazing combination of freshness and exotic notes of Thai cuisine. Its bright flavor is achieved through the delicate balance of the sweetness of oranges, creaminess of avocado, and spiciness of ginger-sesame dressing. Spinach adds lightness and health benefits to the dish, while rice vinegar provides a subtle tanginess. Thai cuisine is renowned for its harmonious combinations of ingredients, and this salad is a vivid example of that. It works perfectly as a light lunch or a refreshing side dish to main courses. The secret to its delightful taste lies in the perfect balance of sweet, sour, and spicy that awakens the appetite and offers culinary pleasure.
1
For the dressing, finely chop the shallots, mix them in a bowl with rice vinegar (if unavailable, substitute with 9% vinegar, sweetened with brown sugar), vegetable oil, a tablespoon of fresh grated ginger, and sesame oil. Sesame oil is an important ingredient, but if unavailable, slightly increase the amount of vegetable oil and add sesame seeds (can be crushed) to the dressing. Mix everything together.
- Shallots: 1 head
- Rice vinegar: 2 tablespoons
- Sesame oil: 0.3 teaspoon
- Grated ginger: 1 tablespoon
- Vegetable oil: 1 tablespoon
2
Peel the avocado — it should preferably not be hard. Cut it into small cubes. Place in a salad bowl.
- Avocado: 1 piece
3
Peel the oranges and remove the thin transparent skin from the segments. Then divide each segment of pulp into 3 equal parts and place them in a salad bowl.
- Oranges: 1.5 piece
4
Thoroughly wash the spinach leaves and tear them by hand into a salad bowl.
- Fresh spinach leaves: 150 g
5
Dress the salad with sauce, mix it, and lightly salt.
- Vegetable oil: 1 tablespoon