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Kitchen Notebook

January 11, 2016

Corn and Spinach Salad with Blood Orange Vinaigrette

90+ Minutes

15 minutes

Serves 2

Ingredients:

  • 1 bag of Frozen Corn
  • 1 bag Baby Spinach
  • 1 Blood Orange, first zested, then juiced
  • 1/2 Radish, sliced paper thin
  • 1/2 Avocado, pit removed, sliced into thin wedges
  • ¼ Red Onion, diced
  • 1 bunch Cilantro, leaves picked
  • 2 Tbsp. Olive Oil
  • Salt & Pepper to taste
In a medium saucepan, bring a few cups of water and a pinch of Salt to a boil. Add the frozen Corn and return to a simmer. Continue cooking for 2 minutes. Drain the Corn and rinse under cold water until cool. Set aside. In a medium mixing bowl, whisk together the Olive Oil, Blood Orange Juice, and Zest. Season with Salt & Pepper to taste. Gently toss the Spinach, Onion , Corn, Radish, and Vinaigrette until thoroughly combined. Garnish with Cilantro and Avocado. Season Avocado with a pinch of Salt.

15 Min Avocado Blood Orange Cilantro Corn Onion Orange Radish Spinach Veg Winter

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15 Min Avocado Blood Orange Cilantro Corn Onion Orange Radish Spinach Veg Winter


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