Photon Green Salad with Citrus Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A crisp mix of baby greens, radishes, and avocado, tossed in a bright, tangy dressing that highlights the vibrancy of natural light in every bite. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes blends baby spinach, thinly sliced radishes, diced avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 4 cups baby spinach
• 1/2 cup, thinly sliced radishes
• 1, diced avocado
• 1/4 cup, finely diced red onion
• 1, zest and 2 tbsp juice orange
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• 1/4 tsp salt

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/4 tsp salt, and 1 tbsp orange juice until emulsified.
2. Step 2: Whisk in 1 tsp orange zest and set aside.
3. Step 3: In a large bowl, combine 4 cups baby spinach, 1/2 cup thinly sliced radishes, 1 diced avocado, and 1/4 cup finely diced red onion.
4. Step 4: Drizzle 3/4 of the dressing over the salad and toss gently until all ingredients are evenly coated.
5. Step 5: Serve immediately with remaining dressing on the side, ensuring the avocado remains vibrant green and the dressing coats each leaf without making it soggy.