Name: Salad of Avocado, Spinach, and Carambola (or Orange)
Yield: Serves 4
Ingredients: About 1 pound small-leafed bunched spinach or About 10 ounces cleaned small spinach leaves; Dash of ground hot pepper; 1/3 cup rice vinegar; 1½ tablespoons brown sugar; ½ tablespoon shoyu (Japanese soy sauce); 2 tablespoons chopped red onion; 1 tablespoon ground cumin; 2 tablespoons peanut or corn oil; 1 Florida avocado (About ¾ pound; or use part of a larger one); 2 yellow-ripe carambolas, 3 to 4 ounces each (or 2 oranges)

Here is a showcase for the bright, sliceable West Indian-type avocado grown in Florida. Small carambola (aka star fruit) is a perfect tart-sweet mate. If it isn’t to be had, substitute two small blood oranges or navel oranges. Pretty, unusual, and easy.

Ingredients

About 1 pound small-leafed bunched spinach or About 10 ounces cleaned small spinach leaves

Vegan

Method

Dunk spinach into several changes of water, lifting out gently so sand sinks. Nip leaves from stems: spin-dry. Halve avocado, strike seed with knife, and lift out. Quarter avocado lengthwise, then peel. Cut crosswise into ¼-inch slices. Halve carambola (or peeled oranges) lengthwise, and then slice ⅛ inch thick.
Heat oil in small heavy non-aluminum saucepan ove

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