This sunny salad is loaded with California-grown produce, including fresh baby spinach, creamy California Avocado, olives, onions and citrus fruits. Using a prepared red wine vinaigrette makes the preparation quick and easy.
California Avocado Spinach Salad
Total Time: 10 min
Prep Time: |
Vitamin A 251 mcg; Vitamin C 35 mg; Calcium 111 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 58 mcg; Omega 3 Fatty Acid 0.08 g
% Daily Value*: Vitamin A 30%; Vitamin C 40%; Calcium 8%; Iron 20 %; Vitamin D 0%
Ingredients1 lb. fresh baby spinach 1/3 cup thinly sliced black olives 1/2 small red onion, thinly sliced 2/3 cup fresh Mandarin orange segments 1 ripe, Fresh California Avocado, peeled, seeded and sliced, or more if preferred 2 tsp. lime or lemon juice 1/2 cup red wine vinaigrette dressing or your choice of dressing
- Arrange spinach on serving platter or individual plates.
- Top with olives, onions and Mandarin orange segments.
- Place avocado slices on a plate and pour the citrus juice over them. Arrange avocado slices on the salad.
- Drizzle with dressing and serve or pass the dressing separately.
Serving Suggestion: Top with grilled shrimp or sliced cooked chicken, fish or meat for a main-meal salad.
Beverage Pairing: A dry Reisling.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados