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A tasty Citrus Spinach Salad with Avocados and Oranges and a lovely lemon Dijon vinaigrette

Citrus Spinach Salad with Avocados and Oranges

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When the heat is on, a cool, refreshing Citrus Spinach Salad with Avocados, Oranges and Dried Cranberries hits the spot. A simple Dijon vinaigrette with fresh orange and lemon juice complements these ingredients perfectly.

But this is not a salad recipe restricted for any one season. Fresh oranges are plentiful throughout the year, and this spinach salad would be wonderful with any meal, anytime.

A tasty Citrus Spinach Salad with Avocados and Oranges and a lovely lemon Dijon vinaigrette


Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

Citrus Spinach Salad with Avocados and Oranges

This simple spinach salad is easy to pull together, and the flavors and textures go together swimmingly. From the crisp greens to the juicy supremed oranges, creamy avocados and chewy dried cranberries, every base is covered!

How to Supreme an Orange

Supremed oranges? Yes, that’s a real thing. Just a fancy term for cutting out slices of fresh orange from between the membranes. It isn’t as difficult as you might think. This is my process:

First, slice off a round at the top and bottom of the orange. Then, from top to bottom, slice off a strip of the peel and the pith, trying not to remove any excess orange flesh in the process.

Rotate the orange and repeat until the whole orange is peeled.

Locate one of the segments. With your sharp knife, slice on each side of the segment, just inside the membranes, to release a perfect orange segment. Repeat for each segment.

If you’d like to save the juices for the salad dressing, squeeze the leftover membranes into a bowl. Plus make sure to supreme your segment over a bowl to collect the juices as well.

This procedure can be done with any citrus fruit including grapefruit, lemons and limes.

This video on How to Supreme an Orange makes the procedure crystal clear.

A tasty Citrus Spinach Salad with Avocados and Oranges in a white bowl drizzled with vinaigrette

Tips for Making this Citrus Spinach Salad

As with every dish, this spinach salad is customizable. You can add your favorite greens to the mix, sprinkle in toasted almond for some crunch, or add some ruby red grapefruit along with the orange slices.

I used baby spinach and tossed in some baby romaine for a boost of color. All spinach or a combination of greens would be perfectly fine.

PRO-Tip #1:I added the cubed avocados right before serving. I gently coated them in my vinaigrette since the acids help prevent the avocados from browning.

PRO-Tip #2: My dried cranberries were a little too dry, though the package had not expired. To revive them, I soaked them in the vinaigrette for an hour or so to replump them. I added them back to the salad bowl before serving.

I used one navel orange and one blood orange. Try this salad with your favorite variety or even a drained can of mandarin oranges if you’d like.

More Beautiful Green Salads You’ll Love

I love this Strawberry Bacon and Brie Salad with its sweet, salty and creamy components or this Summer Vegetable Salad with the best of the season’s harvest.  Barefeet in the Kitchen shared her tutorial on How to Eat Salad Every Day and Like It.  It didn’t take much to persuade me! This lovely Cucumber and Chick Pea Salad has a Mediterranean flair! I recommend this California Cobb Salad for a perfect warm weather entree. What’s your favorite salad recipe?

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A tasty Citrus Spinach Salad with Avocados and Oranges and a lovely lemon Dijon vinaigrette

Citrus Spinach Salad with Avocados and Oranges

A tasty Citrus Spinach Salad with Avocados and Oranges and a lovely Dijon vinaigrette

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad, Side Dish
  • Method: Mixing
  • Cuisine: American

Ingredients

5-6 cups salad greens, I used baby spinach and baby romaine

2 oranges, cut into segements

1-2 avocados, cubed (gently toss with vinaigrette unless you cut right before serving

1/4 cup dried cranberries

Dressing:

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons champagne vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1/4 cup vegetable oil

Salt and freshly ground black pepper to taste

Instructions

Add greens to a serving bowl.

Arrange oranges and avocados over the greens. Sprinkle with dried cranberries. Add avocados right before serving.
To make salad dressing, whisk together the orange juice, lemon juice, champagne vinegar, sugar and Dijon mustard.

Slowly drizzle in the oil while whisking continuously. Check for seasoning and add salt and pepper to taste.

Either toss the salad with dressing before serving or pass undressed salad with dressing.

A tasty Citrus Spinach Salad with Avocados and Oranges and a lovely citrus Dijon vinaigrette #spinachsalad #citrus #oranges
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

10 comments on “Citrus Spinach Salad with Avocados and Oranges”

  1. Really delicious Lizzy, send you hugs and love!

  2. This is my kind of salad, I just love all the fresh flavors in this and it sure looks great!

  3. I love salad with oranges/citrus. This is perfect for summer. It is always a good thing to be eating salads.

  4. Never knew there was a way to supreme an orange. At any rate, your spinach avec citrus does look and sound supreme. Good to know, too, that a bit of acid preserves the avocado. And if we can soak raisins in brandy for cake, why not cranberries in vinaigrette for salad?

  5. This salad has such an awesome mix of flavors!

  6. The dressing on this salad takes it to the next level! YUM

  7. Thank you I have learnt something new from the post. I did not know about supreme Orange. I would love to try the skill but I probably need a very sharp knife?

  8. I have tried to supremed oranges a few times, takes a bit of practice lol. A very summer salad that can be done year round. And nice creamy touch with the avocados.

  9. Love this salad. I’m always equally interested in the dressing/vinaigrette recipe as I am the salad ingredients, and I also love your vinaigrette!

  10. This week I am going to make a version of this and serve it with a One-Pot Tomato, Chickpeas and Orzo dish to welcome back a friend of mine who is returning to The Gant for the Spotlight Health and Ideas Festival at the Institute. (Bill would love the 4-day Spotlight Health.)

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