Deconstructed Rainbow Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, no-cook salad featuring layered fresh produce and a bright, zesty dressing that highlights seasonal colors. This american-inspired salads ready in about 10 minutes pairs baby spinach, halved cherry tomatoes, sliced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups baby spinach
• 1/2 cup halved cherry tomatoes
• 1/2 cup sliced cucumber
• 1/4 cup diced red bell pepper
• 1/2 medium, diced avocado
• 1 medium orange
• 1/2 medium lemon
• 3 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt

Instructions

1. Step 1: Whisk together 2 tbsp olive oil, orange juice from half the orange, lemon juice, honey, Dijon mustard, and sea salt until emulsified; set aside.
2. Step 2: Arrange spinach as the base in a shallow bowl. Layer tomato halves, cucumber slices, red bell pepper, and avocado slices in a concentric circle on top.
3. Step 3: Thinly slice remaining orange into rounds and fan them over the salad. Drizzle with vinaigrette, ensuring every component is lightly coated, and serve immediately.