Baby spinach with avocado, pomegrante and sunflower seeds

By Totlxtc

Ingredients

• 1/2 * 1/2 teaspoon grated orange zest
• 1/4 * 1/4 cup fresh orange juice
• 1/2 * 1/2 teaspoon grated lime zest
• 2 * 2 tablespoons fresh lime juice
• 1 * 1 large shallot, quartered
• 1 * 1 tablespoon extra-virgin olive oil
• 1/4 * 1/4 teaspoon chili powder
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon ground black pepper
• 1 * 1 pomegranate
• 10 * 10 ounces baby spinach leaves, cleaned and patted dry
• 2 * 2 tablespoons sunflower seeds, toasted (see sidebar at left)
• 1 * 1 avocado

Details

Servings 6

Preparation

Step 1

In a blender, combine the orange zest and juice, lime zest and juice, shallot, olive oil, chili powder, salt, and pepper. Blend until smooth. Set aside.

Fill a large bowl with cold water. Cut the pomegranate in half through the stem. Hold one pomegranate half under the water and remove the seeds with your hands. Drain the seeds well, discarding the membrane. Set aside 3/4 cup. Reserve the rest for another use.

In a large bowl, combine the spinach, all but 2 tablespoons of the pomegranate seeds, the sunflower seeds, and about 1/4 cup of the dressing. Toss gently to coat. Transfer the salad to a platter or individual plates.

Pit and peel the avocado and slice it thinly. Arrange the avocado slices on top of the salad. Sprinkle the reserved pomegranate seeds on top. Drizzle with the reserved dressing and serve.
Tips

To toast nuts on the stovetop, put the seeds or nuts in a small cast-iron or other heavy skillet over medium-high heat. Cook, shaking the pan continuously, until the seeds or nuts smell fragrant and are golden, about two minutes for seeds or finely chopped nuts and about four minutes for nuts. Immediately transfer to a plate to cool.

To toast in the oven, preheat the oven to 350˚F. Spread the seeds or nuts in a single layer on a rimmed baking sheet. Toast in the oven until fragrant and lightly golden, two to three minutes for seeds and five to six minutes for nuts.
Serving Size

Serves six to eight as side salad