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1 Blood Orange, first zested, then juiced
1 bunch Cilantro, leaves picked
1 lb Frozen Corn
1/2 Avocado, pit removed, sliced into thin wedges
1/2 Radish, sliced paper thin (we used Spanish Black Radish)
2 Tbsp. Olive Oil
4 oz Baby Spinach
Pepper
Salt
¼ Red Onion, diced
In a medium saucepan, bring a few cups of water and a pinch of Salt to a boil. Add the frozen Corn and return to a simmer. Continue cooking for 2 minutes. Drain the Corn and rinse under cold water until cool. Set aside. In a medium mixing bowl, whisk together the Olive Oil, Blood Orange Juice, and Zest. Season with Salt & Pepper to taste. Gently toss the Spinach, Onion , Corn, Radish, and Vinaigrette until thoroughly combined. Garnish with Cilantro and Avocado. Season Avocado with a pinch of Salt.
