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Spring Greek Salad of Spinach, Blood Oranges, Chick Peas, Avocado & Olives
A wonderful, filling but light salad, that calls for Greek olive and Greek balsamic, which you can shop for
here
.
SERVES
4
Ingredients
½
pound
fresh baby spinach
1
firm
ripe avocado
1
blood orange
or regular orange
1
cup
cooked chick peas
canned are ok
½
cup
Greek throumbes olives
wrinkled black
1
red onion
halved and thinly sliced
Dressing
6
tablespoons
Vrisi 36 extra virgin Greek olive oil
preferably the Bold flavored one
2
tablespoons
Vrisi 36 Greek balsamic vinegar
Fresh
strained juice of half an orange
1
heaping teaspoon Greek mustard
Salt
pepper to taste
Instructions
Trim the stems off the spinach and discard or save for another use, such as in a stew or soup. Coarsely chop the spinach. Wash and spin dry.
Cut the avocado into slices, peel, and cut each slice in half.
Peel the orange and cut it in half lengthwise and then into thin half-moon slices.
Place all the ingredients for the salad in a serving bowl.
Whisk together all the ingredients for the dressing. Pour over the salad, toss and serve.