For the salad:
- 5 ounces Earthbound Farm organic baby spinach
- 2 small cucumbers (such as Persian cut into long ribbons with a vegetable peeler)
- 2 large oranges (cut into segments (see tip))
- 2 scallions (thinly sliced)
- 1/3 cup chopped walnuts (toasted and salted)
- 1 teaspoon toasted sesame seeds
For the sesame dressing:
- ¼ cup tahini
- 2 tablespoons freshly squeezed orange juice (see tip)
- 2 tablespoons coconut aminos (or tamari, omit salt if using)
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil (or another neutral tasting oil)
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- ¼ teaspoon sea salt
- Prepare the salad ingredients, reserving the orange juice you get from cutting the orange segments. (see tip, below)
- Make the dressing: In a medium mixing bowl, whisk together all the ingredients.
- Assemble the salad: In a large bowl, toss the spinach and cucumber ribbons with about ¼ cup of the dressing.
- Transfer to a serving platter and scatter the orange sections on top. Sprinkle on the walnuts, scallions, and sesame seeds. Drizzle with additional dressing.
- To section the oranges, cut off the tops and bottoms. Then cut between the peel and flesh, following the shape of the orange, removing all the pith and as little of the flesh as possible. Working over a bowl, cut between the membranes to release each orange segment. Squeeze the remaining membranes to get out as much juice as possible. Reserve the juice to use in the dressing.
- The consistency of tahini varies between brands; if your dressing is too thick, simply add a teaspoon of water at a time until it’s creamy and pourable.
- You will have extra dressing. It’s great as a dip or drizzled over veggies as a side dish. Store it in a jar in the fridge and use within 5 days. Or if feeding a larger crowd, double the salad ingredients, you’ll have enough dressing for 10 ounces of spinach.