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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.
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
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Exclusively for Prime members in select ZIP codes.

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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.