Orange, Avocado and Arugula Salad

It’s been almost three months since I’ve shared a salad recipe with you guys so I figured we were about due for a big bowl of fresh greens.

I’m often guilty of getting stuck in a salad rut and end-up eating the same combo multiple nights a week. But when I saw Liz’s Avocado Orange Salad, I knew it was time for a change. The bright flavors of citrus paired with creamy avocado sounded like a match made in foodie heaven.

We’ve had it at least 5 times over the past couple of weeks and it’s definitely vying to replace our old standby.

I’ve found that my favorite way to make it is with fresh baby spinach, slightly spicy arugula, crunchy radishes, pumpkin seeds and sprouted almonds. Then for a quick dressing, I top it off with a mix of Trader Joe’s Orange Muscat Champagne Vinegar and extra virgin olive oil. So easy and soooooo good.

If you don’t live near a Trader Joe’s, I have a recipe for an orange vinaigrette that you could try instead.

Or you could even just top it with a little olive oil and a small squeeze of orange juice. Honestly, the ingredients of the salad are refreshing and flavorful enough on their own that you don’t need a fancy dressing to enjoy it.

Be sure to give this one a try before citrus season ends! Whether you use blood oranges or regular, you can’t go wrong with this one.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 medium size salads

Ingredients

5 ounces arugula

5 ounces baby spinach

4 small oranges

2 avocadoes

8 radishes, thinly sliced

1/2 cup pumpkin seeds

1 cup almonds

4 tablespoons orange vinegar

2 tablespoons extra virgin olive oil

Instructions

1. Divide baby spinach and arugula between 4 separate plates. Peel, core and chop oranges and avocadoes then place on top of each salad along with the sliced radishes. Sprinkle each salad with pumpkin seeds and almonds then set aside.
2. In a small bowl, combine orange vinegar and olive oil and whisk together. Lightly pour on top of the salads and serve immediately.