- 2 tablespoons lime juice
- 1 teaspoon red wine vinegar
- 1 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 3 navel oranges
- 2 ripe avocados
- 1/2 red onion, thinly sliced
- 6 cups baby spinach
- pinch Hawaiian red sea salt or other finishing salt, to taste
- 1/4 teaspoon ground black pepper
Remove peel and all of white pith from the oranges with a knife. Working over a large bowl to catch juices, cut between membranes with a paring knife to release whole orange segments into bowl. Halve avocados and remove pits. Cut into thin slices. Toss orange sections and juice with sliced avocado, red onion and lime juice mixture.
Place baby spinach on serving plates and top with orange-avocado mixture. Sprinkle with Hawaiian red sea salt. Serve immediately.
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