Summer Spinach Salad
Nutrient packed spinach salad with orange raspberry vinaigrette dressing
Equipment
- Knife
- Mixing bowl
Ingredients
- 200 gr Spinach
- 1 Orange Fillets see notes
- 150 gr Broccoli Blanched and separated.
- Handful Walnuts
- 1 Avocado Sliced
- 150 Vegan feta Store-bought or homemade - link to recipe in the instructions below.
- 2 Tbsp. Sundried tomatoes Chopped depending on their size
Orange Raspberry Vinaigrette Dressing
- ΒΌ Cup Orange juice
- 2 Tbsp. Oil Grapeseed oil, olive oil, or any.
- 1 Tbsp. Mustard Dijon or grain
- 1 Tbsp. Raspberry vinegar Or any vinegar with 4-5 raspberries.
Instructions
- Arrange the spinach on a serving plate
- Cut the orange into fillets according to the instructions below
- Separate the broccoli into bite-size pieces. Blanch the broccoli in boiling water for 5 minutes and then transfer to ice water.
- Slice the avocado and arrange evenly over the spinach along with the broccoli, orange, sun-dried tomato walnuts, and vegan feta cheese. For the feta cheese recipe, click here.
- Blend all the dressing ingredients in a blender and grind until smooth for a minute or two.
- Drizzle the dressing over the salad and serve with fresh focaccia or whatever you like.
Notes
How to Fillet an Orange
- Cut the top and bottom off the orange.
- Set your knife where the pith (white stuff) meets the flesh and start cutting downward in a curved motion following the shape of the orange.
- Turn the orange a bit counterclockwise and repeat.
- Using a knife, cut each slice as close as possible to the orange skin on the right and left.