Velvety Avocado and Spinach Salad with Citrus Vinaigrette
A refreshing green salad featuring creamy avocado and vibrant spinach leaves, brightened by a tangy citrus vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 10 minutes pairs freshly squeezed orange juice, freshly squeezed lemon juice, extra virgin olive oil 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 190 calories and feeds 4, 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
- 1 medium, diced into 1/2-inch cubes ripe avocado
- 4 cups, washed and dried fresh baby spinach leaves
- 3 tbsp, freshly squeezed orange juice
- 1 tbsp, freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp, freshly ground black pepper
- 1/4 cup toasted sliced almonds
- 1/4 cup thinly sliced red onion
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp orange juice, 1 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until emulsified and slightly thickened, about 1 minute.
- Step 2: In a large salad bowl, combine 4 cups fresh baby spinach leaves, 1 medium diced ripe avocado, and 1/4 cup thinly sliced red onion, tossing gently to mix without mashing the avocado.
- Step 3: Drizzle the prepared citrus vinaigrette over the salad and toss lightly until all leaves are coated and glistening.
- Step 4: Sprinkle 1/4 cup toasted sliced almonds on top just before serving for a crunchy contrast.
Frequently asked questions
How long does Velvety Avocado and Spinach Salad with Citrus Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Velvety Avocado and Spinach Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep freshly squeezed orange juice from drying out.
Can I substitute ingredients in Velvety Avocado and Spinach Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Velvety Avocado and Spinach Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Velvety Avocado and Spinach Salad with Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
