Spinach Salad with Hearts Of Palm, Oranges, and Avocado Dressing
From: Celebrating the Seasons by John Littlewood
This salad is as healthful as it is beautiful. The avocado dressing contains no added oil, the spinach and citrus fruits are high in vitamins, and the hearts of palm contribute a tropical note.
• Avocado dressing (recipe follows)
• 1 (14-ounce) can hearts of palm, drained
• 3/4 pound baby spinach
• 2 oranges, peeled and cut into chunks
• 1/4 cup chopped green onion
1. Make Avocado dressing.
2. Trim hearts of palm: look for discolored outer sections on the tube-like hearts. As with onions, outer layers can be fibrous and tough; remove and discard any tough layers. Slice hearts into 1/8 -inch "coins"
3. Place baby spinach in a large bowl and toss with just enough dressing to lightly coat.
Arrange orange chunks around spinach, and place hearts of palm and green onions on top.
This is one of my favorite dressings: silky smooth, full-bodied yet delicate, and a cinch to make.
Makes 1 cup
• 1 tablespoon lemon juice
• 3 tablespoons seasoned rice wine vinegar
• 1/2 cup ripe avocado (about 3/4 of a Hass avocado)
• 1 teaspoon kosher salt
• 1/2 teaspoon minced fresh garlic
• 1/2 cup cold water
• 1/8 teaspoon white pepper
• Small pinch of cayenne pepper
Place all ingredients in a blender. Blend on high speed for 5 seconds, until smooth.
• This dressing is fairly thick and will thicken more as it sits. Thin with a little water if necessary.
• I've found this dressing to be a good match with almost any type of greens.
• This dressing provides a good way of using up leftover guacamole; substitute an equal amount of guacamole for the avocado. Taste before adding cayenne pepper.