Corn and Spinach Salad with Blood Orange Vinaigrette

90+ Minutes

15 minutes

Serves 2

Ingredients:

1 lb Frozen Corn
4 oz Baby Spinach
1 Blood Orange, first zested, then juiced
1/2 Radish, sliced paper thin (we used Spanish Black Radish)
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 Recipe Spinach Veg Winter