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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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This meal was designed in collaboration with nutritionists with your holistic health in mind.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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.
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