It is a weekday meal and I wanted something simple and quick. I decided on broiled salmon and I thought a spinach salad would go nicely with it. I had bought some oranges to make more orange infused sugar and—since that recipe only uses the zest—that always leaves me with the dilemma of what to do with the fruit. Today, I used one for the salad.
Karl’s Avocado, Orange and Spinach Salad
1 navel orange
6-7 oz. baby spinach
(optional) 1 Tbs. Caesar dressing
1. Cut the orange into segments and place them in a small bowl.
Tip: Cut a quarter inch off the stem and bottom ends of the orange—this exposes white pith and provides a stable fruit as you are peeling the orange. Set the orange upright and cut down and slice down around the orange to remove the peel. Squeeze any juice out of the top and bottom cuts into the bowl. Holding the orange in one hand cut to the center along the membranes on both sides of the segments to free them. Place the segments in the bowl. Squeeze any juice out of the remaining membranes into the bowl.
2. Peel and cut the avocado into segments.
Note: I cut the avocado into third for three salads.
3. Distribute the spinach between the individual bowl.
4. Place the avocado on top of the spinach.
5. Arrange the orange segments decoratively over the salad.
6. Drizzle the orange juice over the salads.
7. (Optional) Drizzle a teaspoon of Caesar dressing around the edges of the salad.