blood orange and spinach salad with jalapeno vinaigrette

Antonette Reicks

Ingredients

  • - Blood oranges (2-3 medium-sized)
  • - Spinach leaves (1 bag of fresh, washed and dried)
  • - Red onion (1/4 medium, thinly sliced)
  • - Ripe avocado (1 large, diced)
  • - Grilled chicken breast (optional, 200g, chopped or shredded)
  • - Fresh arugula (1 small bunch, for garnish if desired)
  • For the Jalapeno Vinaigrette:
  • - Extra-virgin olive oil (3/4 cup)
  • - Freshly squeezed lime juice (2 tablespoons)
  • - Finely chopped jalapeno pepper (1 medium, seeds removed for less heat)
  • - Honey or maple syrup (1 tablespoon)
  • - Dijon mustard (1 teaspoon)
  • - Salt and freshly ground black pepper (to taste)
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blood orange and spinach salad with jalapeno vinaigrette