Spinach Salad with Pan-Seared Salmon, Oranges, Red Onion, and Avocado

Serves: 4


1/4 cup extra-virgin olive oil
1 Tbsp. balsamic vinegar
1 tsp. whole-grain mustard
1/2 tsp. sugar
1/2 tsp. kosher or sea salt
As needed Fresly gound pepper
7 cups (about 6-oz.) lightly packed baby spinach leaves
1 cup thinly sliced red onion
1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
2 navel oranges, peeled and white pith removed, cut into segments
4 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed
As needed Kosher or sea salt and freshly ground pepper, to taste
3 Tbsp. olive oil
1 ripe, Fresh California Avocado, seeded, peeled, and cut into 16 thin wedges

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.