Spinach, Avocado and Orange Salad

A light, fresh dressing of lemon and orange juice combined with olive oil and red wine vinegar perfectly complements this spinach salad. Crisp cucumbers, creamy avocado, sliced green onions and mandarin orange slices make each bite a delicious contrast of textures and flavors that’s sure to please everyone. This is one of my favorite salads and one I often take to a potluck or family dinner. If you’re serving five or less, cut the recipe in half, as this salad doesn’t keep overnight. Leave the avocados in slices if you’re feeding someone who needs to limit how much avocado they eat, as it will be easier to keep track of the amount in a serving.

Spinach, Avocado and Orange Salad

Serves 10, adapted from “American Heart Association Cookbook”

1/2 teaspoon (2.5 ml) grated orange peel
1/4 cup (60 ml) orange juice, freshly squeezed
1/2 cup (120 ml) olive oil
2 tablespoons (30 ml) sugar or 3 tablespoons (45 ml) dextrose
2 tablespoons (30 ml) red wine vinegar
1 tablespoon (15 ml) lemon juice, freshly squeezed
1 pound (450 grams) baby spinach (about 6 packed cups or 1440 ml)
1 English cucumber, thinly sliced
2 avocados, peeled and sliced
2 (11 ounce) cans Mandarin oranges, drained
1 bunch green onions, green part only, sliced

In a jar with a lid, combine the orange peel, orange juice, olive oil, dextrose, vinegar and lemon juice. Fasten the lid tightly and shake the jar until the contents are thoroughly blended. Mix the rest of the ingredients in a large salad bowl and pour the dressing over the top. Toss the salad until the dressing coats the ingredients evenly.

18 thoughts on “Spinach, Avocado and Orange Salad

  1. Sounds delicious. I have a similar salad I make, but I normally add some grilled chicken and make a meal out of it. All low FODMAPS and naturally gluten free! great!

    • That’s a great idea. I’m going to try that next time I make this salad. I love one dish meals, especially for lunch.

    • That sounds great- I’m going to try it the next time I make this salad. There’s nothing better than a one dish meal.

  2. Your food pictures are gorgeous. One thing about living away from a city is that we country folk can’t find near the variety of foods you have used in your recipes. Looks so scrumptious!

    • We may have more variety in the city, but as a former country girl, I miss the just picked freshness of country food. Lucky you for having access to farm fresh stuff. Thanks for the compliment on the photos- I just finished an awesome photography class, so all the credit goes to my teacher. I’m just plodding along, trying to remember what he said to do.

      • Hey, Donna — oh so jealous of that photography class. I’ve been wanting to take one, but I’m trying to finish my bachelors right now. Maybe after I graduate… I bought a good Nikon two years ago and really want to learn how to use it good and proper. Keep plodding! 🙂

      • Thanks! I waited a long time too before I took my class. It’s surprising how much time you can spend on photography, so probably a good idea to finish up the other project first. Actually, my husband is wondering if it was such a good idea to give me the class for my birthday, since he has to wait for dinner while I take the photos.

    • I’m the same way about salads. Blogging is a great way to find wonderful recipes and new ideas. This salad is one of my all time favorites- hope you like it as much as I do!

  3. gorgeous–love the green on green! Appreciate you liking foodforfun’s Guatemalan bread pudding. Alas, gluten in the bread–but you could easily swap out for gluten-free bread, yes?

    • Swapping out ingredients is my mainstay. Bread pudding has always been a favorite of mine, so it’s fun to see variations.

  4. Hi there, this is just up my alley too – this is my kind of my salad and i will top it with either chicken or salmon.

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