Orange & Avocado Salad with Peanuts & Shallot Vinaigrette
Nutritionist's Pick

Orange & Avocado Salad

with Peanuts & Shallot Vinaigrette

15 MIN
$10.99 2-4 Servings
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From the Test Kitchen

This vibrant salad features creamy avocado, juicy orange, and spinach—dressed with a piquant vinaigrette of chopped shallot, sherry vinegar, and sweet orange marmalade. It's all finished with a sprinkle of cotija cheese and roasted peanuts for some extra flavor and pleasant crunch.

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Dietary Information

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Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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fresh
ingredients
Orange & Avocado Salad with Peanuts & Shallot Vinaigrette
Title
  • 6 oz Baby Spinach
  • 1 Avocado
  • 1 Navel Orange
  • 2 Tbsps Orange Marmalade
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 Shallot

Orange & Avocado Salad

1 Prepare & marinate the shallot

Wash and dry the fresh produce. Halve and peel the shallot; finely chop to get 2 tablespoons (you may have extra). Place in a large bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes.

2 Prepare the remaining ingredients

Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Peel the orange; halve lengthwise, then thinly slice crosswise. Roughly chop the peanuts.

3 Make the salad & serve your dish

To the bowl of marinated shallot, add the orange marmalade and 1 tablespoon of olive oil; whisk to combine. Add the spinach to the bowl; toss to coat. Serve the dressed spinach topped with the sliced avocado and sliced orange. Season with salt and pepper. Garnish with the chopped peanuts and cotija. Enjoy!

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