Asian salad with orange, spinach and avocado
4 servings
15 minutes
Asian salad with orange, spinach, and avocado is a vibrant combination of freshness, tenderness, and spiciness. This salad embodies traditional flavors of Pan-Asian cuisine by blending the sweetness of citrus fruits, the creamy texture of avocado, and the slight bitterness of spinach. Historically, such combinations are popular in Eastern gastronomic traditions where flavor balance plays a key role. The dressing made from ginger, rice vinegar, and sesame oil adds exquisite depth to the dish while shallots provide delicate sharpness. Perfect for a light dinner or festive table setting, this salad impresses with its simplicity and elegance. It can be served as a standalone dish or as a side to fish and seafood, highlighting freshness and richness of flavor.
1
Finely chop the shallots, mince the ginger, mix them, add vinegar and oil — sesame and a tablespoon of vegetable oil. Whisk the dressing, season with salt and pepper.
- Shallots: 30 g
- Ginger root: 10 g
- Rice vinegar: 2 tablespoons
- Vegetable oil: 1 tablespoon
- Sesame oil: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Peel the orange from the skin and the white layer underneath, slice into circles about 1 cm thick, and cut each circle in half. Slice the avocado into thin pieces.
- Oranges: 1 piece
- Avocado: 1 piece
3
Mix spinach with dressing, then with avocado and orange, gently toss the salad and serve.
- Baby spinach: 180 g