Shrimp and Spinach Salad with Orange, Avocado, and Pistachios
1/4 cup extra-virgin olive oil
1-1/2 Tbs. sherry vinegar
1/2 cup finely chopped red onion
Kosher salt and freshly ground black pepper
1 large firm-ripe Hass avocado, pitted, peeled and cut into 3/4-inch pieces
5 oz. baby spinach (5 lightly packed cups)
1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
1/4 cup roasted, salted shelled pistachios
1. In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper.
2. Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Holding the slices together, cut crosswise into thirds and put them in a large bowl.
3. Add the avocado, spinach, and shrimp to the bowl.
4. Whisk the vinaigrette and gently toss with the salad. Season to taste with salt and pepper. Sprinkle with the pistachios and serve.
Source: Fine Cooking Shrimp and Spinach Salad with Orange, Avocado, and Pistachios