Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
2
tablespoons finely chopped shallots
2
tablespoons seasoned rice vinegar
1
tablespoon vegetable oil
2
teaspoons minced peeled fresh ginger
1
/4 teaspoon (generous) Asian sesame oil
1
navel orange
1
6-ounce bag baby spinach leaves
1
Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges
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Preparation
Step 1
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Step 2
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
Nutrition Per Serving
Nutritional Information One serving contains the following: Calories (kcal) 152.90 % Calories from Fat 65.6 Fat (g) 11.22 Saturated Fat (g) 1.37 Cholesterol (mg) 0 Carbohydrates (g) 14.20 Dietary Fiber (g) 6.19 Total Sugars (g) 3.48 Net Carbs (g) 8.00 Protein (g) 2.47