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Pairs with SCHUG Sauvignon Blanc
juice from one orange
zest from one lime
juice from two limes
juice from two tangerines
1 tbsp. grated fresh ginger
2 tsp. shallots, minced
1/2 cup salad oil
salt and pepper, to taste
sugar, as needed
1/2 cup cilantro, chopped
3 ripe but firm avocados
4 cups destemmed spinach leaves, washed, dried and cut into thin strip
1 lb. bay shrimp (optional, or try poached flaked salmon or poached bay scallops)
2 tbsp. chives, chopped
1/2 cup red bell pepper, very finely diced
extra sprigs of cilantro, for garnish
Whisk together first 7 ingredients. Taste the vinaigrette and use salt, pepper and sugar for balance. The vinaigrette should be “zingy” but not overly acidic or sweet. Cut avocados in half so they have left and right halves; remove pits and skin. Slice small slices off the bottom of each avocado half so that each will lie flat on a plate and not roll around.
Place each avocado half onto a salad plate. Divide the spinach among the 6 plates- arrange the shreds in a circle around each avocado half. Toss together the shrimp, chives, cilantro and the bell pepper in a medium mixing bowl; then toss with about 2/3 cup of the vinaigrette. Divide and place the shrimp mixture evenly among the 6 avocado halves, making a mound in the center of each one. Use a little of the extra vinaigrette to drizzle over the spinach on each plate. Garnish each avocado with a sprig or two of cilantro and serve at room temperature. Makes 6 salads.*
This is a perishable salad; it is best served the day it is made. The vinaigrette will keep a couple days and then it loses some of its freshness.