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Greek Salad with Spinach, Chick Peas, Blood Oranges, Avocado & Greek Olives

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A wonderful, filling but light salad, that calls for Greek olive and Greek balsamic, which you can shop for here.

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Greek Salad with Spinach, Chick Peas, Blood Oranges, Avocado & Greek Olives

By Diane Kochilas

Servings

Beans & Pulses, Dairy Free, Gluten Free, Lent / Fasting, Recipes, Salads, Vegan, Vegetables, Vegetarian

Servings

Beans & Pulses, Dairy Free, Gluten Free, Lent / Fasting, Recipes, Salads, Vegan, Vegetables, Vegetarian

Ingredients

½ pound fresh baby spinach
1 firm ripe avocado
1 blood orange or regular orange
1 cup cooked chick peas canned are ok
½ cup Greek throumbes olives wrinkled black
1 red onion halved and thinly sliced
Dressing
6 tablespoons Vrisi 36 extra virgin Greek olive oil preferably the Bold flavored one
2 tablespoons Vrisi 36 Greek balsamic vinegar
Fresh strained juice of half an orange
1 heaping teaspoon Greek mustard
Salt pepper to taste

Instructions

Trim the stems off the spinach and discard or save for another use, such as in a stew or soup. Coarsely chop the spinach. Wash and spin dry.
Cut the avocado into slices, peel, and cut each slice in half.
Peel the orange and cut it in half lengthwise and then into thin half-moon slices.
Place all the ingredients for the salad in a serving bowl.
Whisk together all the ingredients for the dressing. Pour over the salad, toss and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Salad with Spinach, Chick Peas, Blood Oranges, Avocado & Greek Olives