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AVOCADO AND CITRUS SPINACH SALAD

Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
Serve this salad in the winter and spring when citrus fruits begin to flood the market.
Prep Time: 8 to 10 minutes
Serving size: 1½ cups
Yield: 6 servings


Ingredients
• 1 (5-oz.) pkg. baby spinach
• 2 medium Hass avocados, peeled, cut in half lengthwise, and thinly sliced
• 2 oranges, peeled and cut into segments
• 1 ruby red grapefruit or other grapefruit of choice, peeled and cut into segments
• 1/2 cup red onion, thinly sliced
• 1/3 cup raw sliced almonds or raw pumpkin seeds (optional)
• Juice and zest of 1 orange
• Juice of 1/2 ruby red grapefruit or other grapefruit of choice
• 1/4 cup olive oil
• Sea salt
• Freshly ground black pepper


Directions
1. In a large bowl, combine spinach, avocados, oranges, grape- fruit, and onion. Sprinkle almonds (if using) over top of salad.

2. For dressing, in a small bowl, whisk together orange juice and zest, grapefruit juice, and olive oil. Taste, season with salt and black pepper, and whisk again. Drizzle dressing over salad and toss, or simply drizzle over individual servings.

Variation: For extra flavor and texture, replace 1/2 of baby spinach with baby arugula, and scatter alfalfa sprouts, radish sprouts, or micro-greens over the salad.

Thyme-ly Tip: Here's a tip to keep avocados from discoloring: after you've cut the segments from the oranges and grapefruit, firmly squeeze the remaining citrus fruit sections, as well as the extra grapefruit half that wasn't used in preparing the dressing, over the sliced avocados. Gently toss to evenly coat avocados with the juice, and add to spinach.