Welcome!
You're one step away from building your shopping list. Log in to get started
Avocado and Spinach Salad with Citrus Vinaigrette
Serves 4
Time 10 min
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.
Special Diets:
Ingredients
- 1 small ripe avocado, 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 1/2 teaspoon fresh oregano or 1/2 teaspoon dried
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons toasted pumpkin seeds
Method
Toss avocado, 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 carbohydrates (4g dietary fiber, 6g sugar), 5g protein.
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.
See our Terms of Service.
Ingredients
- 1 small ripe avocado, 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 1/2 teaspoon fresh oregano or 1/2 teaspoon dried
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons toasted pumpkin seeds