Candied Pecan Avocado Spinach Salad
This simple and flavorful organic spinach salad uses candied pecans and buttery avocado in each flavorful bite.
Servings: 2 salads
Ingredients
- 1 container DOLE organic spinach salad mix
- 1 cup raw pecans
- 2 tablespoon maple syrup
- ⅛ teaspoon smoky paprika
- ⅛ teaspoon sea salt
- 1 avocado, diced
- 1 teaspoon fresh orange zest
- 2 tablespoon maple mustard dressing
- additional fresh black pepper to taste
Instructions
- First make your quick candied pecans. Warm a skillet over high heat. When the pan is how, add the pecans. Toast for 2 minutes, flipping halfway through. The pecans should warm up and lightly toast. When the two minutes is up, lower the heat to warm and add in the maple syrup, smoky paprika and sea salt. Toss well. Allow to sizzle in the pan for one more minute and then turn off heat. As the pecans cool, they will become sticky and "candied." Remove the pecans from the pan and set them aside in a bowl.
- Optional step to "wilt" and soften some of the spinach... With the pecan pan still warm, turn the heat back to high. Add in half of the DOLE organic spinach. Cover the pan with a lid and allow the spinach to warm and lightly wilt for one minute. Turn off the heat and rub the spinach around in the pan a bit. The spinach should be very lightly wilted.
- Add all the DOLE organic spinach to a large mixing bowl - both the wilted and fresh portions. Add the two tablespoons of the maple-mustard dressing. Add in half of the citrus zest, a scoop of the diced avocado and a pinch of black pepper. Toss well until the spinach is coated and soft.
- Distribute the tossed spinach between two serving bowls. On top, add the remaining portion of diced avocado as well as the candied pecans. Also add the other ½ teaspoon of citrus zest and black pepper to taste.