Orange & Avocado Salad with Spinach & Shallot Vinaigrette

Orange & Avocado Salad

with Spinach & Shallot Vinaigrette

10 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant salad features creamy avocado, juicy orange, and fresh baby 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 Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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fresh
ingredients
Orange & Avocado Salad with Spinach & Shallot Vinaigrette
Title
  • 5 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
time-saving
tips & techniques
How To: Dress a Salad
How To: Pit an Avocado
step-by-step
instructions
1 Prepare & marinate the shallot

Wash and dry the fresh produce. 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 of shallot vinaigrette; toss to coat. Serve the sliced avocado and sliced orange over the dressed spinach. Season with salt and pepper. Garnish with the chopped peanuts and cotija. Enjoy!

Tips from Home Chefs

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Orange & Avocado Salad

1 Prepare & marinate the shallot

Wash and dry the fresh produce. 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 of shallot vinaigrette; toss to coat. Serve the sliced avocado and sliced orange over the dressed spinach. Season with salt and pepper. Garnish with the chopped peanuts and cotija. Enjoy!

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