Citrus Avocado Spinach Salad Food

CITRUS AVOCADO SPINACH SALAD

Citrus Avocado Spinach Salad image

Tossing this salad together with creamy avocado and tangy citrus is so simple, and it practically makes a meal of itself. -Karole Friemann, Kimberling City, Missouri

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

8 cups fresh baby spinach (about 6 ounces)
3 cups refrigerated citrus salad, drained
2 medium ripe avocados, peeled and sliced
1 cup crumbled blue cheese
Sliced almonds, toasted, optional
Salad dressing of your choice, optional

Steps:

Divide spinach among 8 plates; top with citrus salad and avocados. Sprinkle with cheese and, if desired, dressing and almonds. Serve immediately.

Nutrition Facts : Calories 168 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.

ANGRY SHRIMP WITH CITRUS/SPINACH SALAD

Angry Shrimp with Citrus/Spinach salad image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 1/2 tablespoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground pepper
2 blood oranges, peeled and sectioned, pith removed
2 tangelos, peeled and sectioned, pith removed
2 grapefruit, peeled and sectioned, pith removed
Salt and pepper
Extra-virgin olive oil
2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on
6 large cloves garlic, thinly sliced
2 serrano or jalapeno peppers, thinly sliced
1 1/2 cups basil leaves, stemmed and cleaned
1 tablespoon orange, julienned
1 bunch basil, cleaned
3 cups pre-washed spinach, stems removed

Steps:

Mix the flour mixture for shrimp:
Combine the ingredients and set aside in container. This step can be done the day before dinner.
Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

SPINACH SALAD WITH CITRUS VINAIGRETTE

Spinach Salad with Citrus Vinaigrette image

Categories Salad Side Spinach Raw

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Citrus Vinaigrette
1/2 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon fresh thyme leaves, chopped
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Spinach Salad
1 (10-ounce) bag of spinach (about 6 cups)
2 oranges, cut into segments (see Note)
1/2 cup sliced almonds, toasted (see page 168)
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
Parmesan Frico (page 229)

Steps:

Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
Note
To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

CITRUS SPINACH SALAD

Citrus Spinach Salad image

A nice, refreshing twist on a spinach salad - a perfect compliment to any holiday meal! Great with Ham! ****Noteworthy - this makes quite a bit of dressing - so depending on your taste, you may want to increase the amount of salad fixings or slightly decrease the dressing (or just save it for another day!!).

Provided by Mommy Diva

Categories Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 cups spinach leaves, fresh (OR 2 cups torn Romaine Lettuce)
1/2 small red onion, thinly sliced
1 navel orange, fresh peeled and separated into sections (or 2 blood oranges or 1/2 small can of mandarin oranges)
2 tablespoons pine nuts, toasted
2 tablespoons orange juice
2 tablespoons white wine vinegar
3 tablespoons olive oil (preferably extra virgin)
2 teaspoons honey
1 tablespoon fresh cilantro, chopped
2 teaspoons Dijon mustard
salt & pepper

Steps:

Toss spinach, onion, oranges and pine nuts together.
Whisk together all dressing ingredients.
Pour over salad and serve.

Nutrition Facts : Calories 315.2, Fat 26.5, SaturatedFat 3.3, Sodium 83.1, Carbohydrate 20.1, Fiber 3, Sugar 14.1, Protein 3.2

LETTUCE, SPINACH, CITRUS, AND AVOCADO SALAD

Lettuce, Spinach, Citrus, and Avocado Salad image

This easy salad is chock-full of potassium (avocados actually have more potassium than bananas!), fiber, folic acid, vitamin B6, and omega-3 fatty acids. Adapted from the Greens Cookbook, by Deborah Madison (Broadway Books, 2001).

Provided by ElizabethKnicely

Categories Salad Dressings

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 head butter lettuce, limestone lettuce or 1 head bibb lettuce, torn into bite-size pieces
1 small bunch baby spinach leaves (or one head radicchio, thoroughly cleaned and stems removed)
1 red grapefruit, peeled
1 ripe avocado, peeled and sliced
1/4 cup walnuts, pecans or 1/4 cup almonds, toasted
2 tablespoons fresh grapefruit juice
1/2 tablespoon champagne vinegar or 1/2 tablespoon good-quality white wine vinegar
1/4 teaspoon salt
1/4 cup finely chopped red onion
2 1/2 tablespoons olive oil
fresh ground black pepper, to taste

Steps:

Place the lettuce and spinach (or radicchio) in a large salad bowl. Holding the grapefruit over a separate bowl to catch the juice (save for the vinaigrette), remove the membrane from each section. Add the grapefruit, avocado, and nuts to the greens. Combine vinaigrette ingredients in a jar with a tight lid, and shake vigorously until mixed. Drizzle a little vinaigrette over the salad, toss to coat lightly, and serve immediately.
Makes 2 large or 4 small salads.

Nutrition Facts : Calories 481.8, Fat 41.5, SaturatedFat 5.4, Sodium 303.4, Carbohydrate 28.8, Fiber 10.9, Sugar 12.5, Protein 6.6

ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO

Asian Spinach Salad with Orange and Avocado image

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Side Vegetarian Quick & Easy Low Cal High Fiber Lunch Orange Avocado Spinach Healthy Low Cholesterol Sesame Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Steps:

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

SPINACH CITRUS SALAD

Spinach Citrus Salad image

This salad tastes as good as it looks. The dressing is very easy to prepare in a jar.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) fresh baby spinach
3 medium navel oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
6 slices red onion, separated into rings
DRESSING:
1/4 cup ruby red grapefruit juice
1/4 cup olive oil
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon grated onion
2 teaspoons poppy seeds
1/8 teaspoon salt
Dash pepper

Steps:

In a large salad bowl, combine the spinach, oranges, grapefruit and onion., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 4g fiber), Protein 3g protein.

AVOCADO CITRUS SALAD

Avocado Citrus Salad image

This healthy blend of fruits (including avocado) and salad items is a refreshing change from the usual greens.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 grapefruit, peel and pith removed
1 large navel orange, peel and pith removed
3 ounces baby arugula (3 cups)
2 avocados, sliced
2 radishes, trimmed and thinly sliced
2 tablespoons extra-virgin olive oil
2 scallions (white and light-green parts only), thinly sliced
Coarse salt and ground pepper

Steps:

Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.
Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.

Nutrition Facts : Calories 168 g, Fat 14 g, Fiber 5 g, Protein 2 g, SaturatedFat 2 g

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