- Dressing
- 1/3 cup orange juice
- 1 tablespoon red-wine vinegar
- 2 tablespoons hazelnut oil, almond oil or canola oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper
- Salad
- 10 cups baby spinach leaves
- 1 1/2 cups radicchio, torn into bite-size pieces
- 1 bunch red radishes, sliced
- 1 small ripe mango, sliced
- 1 medium avocado, sliced
- To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
- To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.