The Pioneer Woman Tasty Kitchen
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Blood Orange & Avocado Salad

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Level: Easy

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Description

A refreshing medley of colors, flavors and textures. This is a salad you’ll want to eat!

Ingredients

  • 3 whole Blood Oranges, Half For Salad And Half For Dressing
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • ½ teaspoons Dijon Mustard
  • 2 Tablespoons Minced Shallots
  • Freshly Ground Black Pepper As Desired
  • 1-½ cup Spinach And/or Mixed Greens Or As Desired
  • ¼ cups Feta Cheese Crumbles
  • 1-½ Tablespoon Salted Sunflower Seed Kernels
  • ½ whole Small Avocado

Preparation

Slice two of the blood oranges in half. Juice three of the halves and strain juice into a small bowl. Slice away the peel of the remaining half and do the same with the remaining whole orange, then carefully slice into disks. Set the oranges aside.

To complete the dressing, add the olive oil, balsamic vinegar, Dijon mustard, shallots, and black pepper to the blood orange juice and whisk vigorously until combined. Adjust to taste and set aside.

Add spinach to a plate and place orange slices on top of the spinach. Sprinkle with feta and sunflower seeds. Slice the avocado and peel back the skin, adding the avocado strips to the salad. Shake or whisk dressing once more and drizzle over salad to taste. Serve immediately and dream of California produce.

Adapted from Joy the Baker.

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