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red heirloom spinach salad with soy-ginger vinaigrette


Soy-ginger vinaigrette

  • 1 lemon, juiced
  • ¼ red wine vinegar
  • ¼ c. soy sauce
  • 2 heaped tsp. honey
  • 1-inch piece of ginger, peeled + grated (I use a microplane)
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¾ c. olive oil


  • 4 large handfuls of red heirloom spinach
  • 2 clementines
  • 1 haas avocado
  • sesame seeds

*Only dress the salad right before serving. The leaves are very delicate.


  1. To make the vinaigrette, add the first 7 ingredients to a small bowl. Whisk well to combine. Slowly add the the olive oil to emulsify.
  2. Add the spinach leaves to a large salad bowl.
  3. Peel the clementines and discard the skin. Using a pairing knife, carefully slice away the outer white pith. Cut the clementines into bite-sized chunks.
  4. Peel and pit the avocado. Chop into chunks.
  5. Add the oranges, avocado and sprinkle with sesame seeds.
  6. Toss with vinaigrette to coat.
  7. Serve right away.