Avocado and Spinach Salad with Citrus Vinaigrette

Serves 4

The sweet tangy citrus flavor of navel orange is nicely balanced by creamy avocado in this bright baby spinach salad. Toasted pumpkin seeds add a savory crunch, while a grapefruit-based dressing keeps your taste buds energized.

Ingredients: 
  • 1 small ripe avocado, peeled and sliced
  • 1 large navel orange, peeled, pith removed, separated into segments and cut into bite-size pieces
  • 5 ounces baby spinach, coarsely chopped
  • 1/2 small red onion, thinly sliced
  • 5 tablespoons ruby red grapefruit juice
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/2 tablespoon fresh oregano or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 2 tablespoons toasted pumpkin seeds
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Method: 

Toss avocados, orange, spinach and red onion together in a large bowl. Whisk together grapefruit juice, oil, oregano, salt and pepper in a separate bowl then drizzle over salad and toss to coat well. Garnish with pumpkin seeds and serve immediately.

Nutritional Info: 
Per Serving:230 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 350mg sodium, 16g carbohydrate (4g dietary fiber, 6g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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