Avocado & Spinach Salad with Warm Citrus Vinaigrette

Happy New Year, friends! And because like 80% of the country, our New Year's resolution is also to eat healthier, I want to start the year with a veggie post. 

Hubby and I both love this salad because of the avocado. Growing up, I always considered avocado as a fruit. Never in my wildest dreams would I think of putting it in savory dishes. Well, imagine my shock when I found out that here in the States, it is the other way around. People would give me strange looks when I suggest they dip their slice of avocado in sugar. Or the "she-eats-strange-things, she's-Asian" stare when I tell them to add milk to it. Funny how one thing can be seen so differently in another place.

I like to think that I have the best of both worlds. I enjoy avocado as a fruit and as a vegetable. Although in this case, I really didn't care. All I knew is that it went well with the salad and it was delicious.

I got the recipe from the Dec/January 2013 edition of Publix Family Style magazine. I tweaked it to use the ingredients we have on hand.

Taking the leaves for a wild ride! Thanks, MIL for my salad spinner!

What you need:

6 cups baby spinach leaves, rinsed and drained
2 medium ripe avocados, peeled, seeded and sliced in wedges
2 ounces crumbled feta cheese
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup pine nuts
several pieces of blackberries, sliced


What to do:

In a large bowl, combine the spinach, avocados, and feta cheese. Spoon onto plates.

In a small saucepan over medium-low heat, combine olive oil, orange juice, lemon juice, vinegar, sugar, salt and pepper. Heat for about 3 to 4 minutes, until the dressing is combined and warm but not hot. Drizzle the dressing over the salads. Top with pine nuts and blackberries. Serve immediately.


Tips, Tricks and Tweaks:

1. Use apple cider vinegar instead of white vinegar. It will give the dressing a deep, sweet taste.
2. You can also top it with finely shredded lemon peel.
3. Don't like avocado? Try it with hard boiled eggs.
4. We like feta, but you can also use gorgonzola cheese on this dish.