Young spinach salad with avocado and orange
4 servings
15 minutes
Spinach salad with avocado and orange is the embodiment of freshness and lightness in American cuisine. Its roots lie in the healthy eating trend that emphasizes natural ingredients and balanced flavors. The bright, juicy orange combined with creamy avocado and fragrant mint creates a harmonious duet of sweetness and tenderness, while pumpkin seeds add a spicy texture. A light wine-olive dressing highlights the natural flavor nuances of each ingredient. This salad is perfect as a standalone dish or as a fresh side for fish and white meat. It not only delights the palate but also nourishes the body with vitamins and healthy fats, making it an excellent choice for a light dinner or festive table.
1
Peel the skin off 2 oranges and carefully cut the orange segments between the white membranes.
- Oranges: 2.5 pieces
2
Squeeze juice from 0.5 orange.
- Oranges: 2.5 pieces
3
Mix orange juice, olive oil, and wine vinegar in a bowl.
- Oranges: 2.5 pieces
- Olive oil: 1 tablespoon
- Red wine vinegar: 1 tablespoon
4
Cut the avocado into large slices, drizzle with lime juice to prevent browning. Remove the mint leaves from the stems and leave them whole.
- Avocado: 2 pieces
- Mint leaves: 70 g
5
Mix spinach leaves (preferably small young ones), mint leaves, avocado, orange slices, and pumpkin seeds in a salad bowl.
- Baby spinach: 5 glass
- Mint leaves: 70 g
- Avocado: 2 pieces
- Oranges: 2.5 pieces
- Pumpkin seeds (pepitas): 0.3 glass
6
Dress with the prepared dressing and mix.
- Salt: to taste
- Ground black pepper: to taste
