Wilted Spinach Salad With Apple And Avocado
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I especially like this salad because it uses a small number of ingredients but produces a dish that showcases their flavors and the differences between them. There is crisp mixed with soft, hot mixed with cold, sweet mixed with sour. All in a simple little salad!

This is a recipe that you want to finish when everything else is prepared for dinner. Or perhaps it is a recipe that one person can make and consume this salad as a large part of dinner, and avoid sharing it with anyone!

For this recipe, it requires starting a little bit of time before you want to eat. The initial steps are to put a granny smith apple in the refrigerator. Also, allow spinach and avocado to be on the counter so that the can come to room temperature.

When it comes closer to dinnertime, you will want to cut the apple into half slices and sprinkle them with lemon juice. Then put the plate back into the refrigerator.

Take a large skillet and put it on the stove. Add half of a cup of olive oil and a teaspoon of cumin. Heat the skillet to medium heat and uses a spatula to distribute the cumin throughout the oil. Add half of a red onion into quarter slices and cook until the onion is soft and has a little color.

Add one six-ounce bag of spinach to a salad bowl. Fold in the hot onions and seasoned olive oil. Toss the salad so that the onion and olive oil can wilt the spinach slightly. Take the avocado and cut it in half lengthwise. Remove the pit. Squeeze lemon juice over the inside of both halves. Use a butter knife to cut a grid on the flesh of each half. Take a small spoon and scoop out the avocado into the salad. Toss the salad again. Finally, take the plate with the cut apple out of the refrigerator and add it to the salad. Toss again.

Serve this salad on individual plates. It is the type of salad that it is good to eat with some thick bread that allows you to soak up some of the flavored olive oil that remains on the plate. Perhaps this idea sounds crazy, but it is something that I do every time I make this salad.

Since this recipe has its own assertive flavors, I like to make this recipe with foods that have a flavor profile that is tasty but mild. Some examples are pan-seared fish or fondue, both of which taste good with this salad.


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