Easy // 20 mins // 4 to 6

This salad is beautiful & filled w/ flavors.  If you’re not a fan of pecans, use your favorite nuts or substitute raw grapes, pineapple chunks, apples or pears.  The creaminess of the avocado dressing is extra special.  

Salad Bowl
Ribbon Zester

Harvest Ingredients
1 Avocado
1 Shallot, rings
1 Cucumber
1 Cup Grape Tomatoes, halved
1 1/4 Cups Sugar Snap Peas, sliced or whole
1 Bunch Spinach, rough chop
1 Mineola, juice & zest
1 Naval Orange, juice & zest

Other Ingredients
3/4 Cup Pecans
1 Tbs Organic Butter or Coconut Oil
1 Tbs Maple Syrup
1 Tbs Dijon Mustard
1 Tsp Sea Salt
1/2 Tsp Black Pepper
3 Tbs Evoo

Step 1
Finely dice the avocado inside the skin then transfer to a large salad bowl with the salt, pepper & Dijon.  Mash with a big salad spoon.  While you prep the veggies, heat the butter and maple syrup over medium high heat until bubbling, add in the pecans, and a pinch of salt & pepper if desired, & toss until golden and fragrant.  They are done in two or three mins.  Set aside.

Step 2
To the avocado, add in the juice of half the Mineola & all of navel.  And stir well to complete the dressing.   Load in all the ingredients except the evoo, snaps, shallots & the remaining half of the Mineola.  Stir the salad well and let macerate while you prepare the snaps.


Step 3
Heat the evoo in the skillet over medium high heat and add the shallots.  Saute for about two mins until they have light color.  Add the Mineola juice, snaps & a pinch of salt & pepper if desired & cook for one minute.  Pour over the salad in the bowl & toss well to combine.  The spinach will wilt slightly.  Top w/ the pecans & serve.  

This salad is great served w/ falafel or mini meat or meatless balls in pita w/ Greek yogurt.  The crunch of the pecans, snaps & cukes take it from side salad to center stage.  The technique for using the avocado creamed in the dressing is a great way to learn to love avos for thems that don’t quite yet.