Blood Orange & Avocado Salad

Slices of sweetish-sour blood orange and buttery avocado over a tender bed of spinach leaves, topped with toasted pecans and crumbled feta cheese.  A salad to jumpstart spring, when spring hasn’t sprung.

The dressing for this Blood Orange & Avocado Salad is a simple mix of sherry vinegar, olive oil, and the juice from a blood orange, lightly spiced with ground coriander and sweet paprika to impart a warm, earthy, floral flavor to the citrusy vinaigrette. 

buy high quality spices & herbs at season with spice shop

Blood Orange & Avocado Salad by Season with Spice 
Serves 3-4 as a side salad

3 blood oranges – peeled and sliced (keep 3 tbsp of juice for dressing)
1 avocado - halved, pitted, and sliced
A large handful of baby spinach leaves or your choice of salad mix
1 avocado – cut into thin slices
1/3 cup pecans – chopped
Crumbled feta cheese
A pinch of Sweet Ginger Sea Salt 
Freshly ground black pepper (optional)

Blood orange dressing:
3 tbsp juice from blood orange
1 tsp sherry vinegar or cider vinegar
3 tbsp extra virgin olive oil
1/8 tsp of Season with Spice's Sweet Hungarian Paprika
1/2 tsp of Season with Spice's ground coriander
1 tsp honey, or to taste

1. Toast the pecans in a small dry skillet over medium heat until just fragrant, about 2-3 minutes.
 2. Whisk together the blood orange juice, vinegar, ground coriander, sweet paprika, and honey. Then whisk in the olive oil, taste, and adjust seasonings if desired.
3. On a serving plate, arrange orange and avocado slices on a bed of baby spinach. Drizzle two tablespoons of the dressing over the salad. Top with pecans and crumbled feta cheese. Then drizzle on the remaining dressing. Season with our Tangy Lemon Sea Salt & freshly ground black pepper.

- For a spicy version, head over to our friend’s blog, MJ’s Kitchen, where she shares her Avocado, Orange and Cucumber Salad, with a pinch of chili pepper.