Citrus & Avocado Salad over Spinach

It is citrus season here in Texas, folks!  Right now I am all about citrus — and nothing to me sounds better than coming in from the heat and enjoying a refreshing salad.

I decided to use my salad as a side to some beef patties I made for dinner, but you can definitely find a way to incorporate some protein in it if you’re looking for a one-stop meal kind of thing.  Some cubed up chicken or some shrimp would go nicely.


The following amounts will yield 2 servings.



  • 1 small fennel bulb, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 medium orange, peeled & segmented
  • 1/2 large grapefruit, peeled & segmented
  • 1 avocado, cubed
  • 1 tsp. fresh mint, finely chopped
  • 4 cups baby spinach
  • 2 tbsp. fresh orange juice
  • 1 tbsp. fresh grapefruit juice
  • 3 tbsp. EV olive oil
  • pinch of Himalayan pink salt
  • 1/4 tsp. freshly ground black pepper



  1. Combine the fennel, red onion, orange, grapefruit, avocado & mint in a bowl.
  2. Whisk the orange juice, grapefruit juice, olive oil, salt & pepper in a small bowl until it is well blended.
  3. Add the dressing to the salad ingredients and toss gently.
  4. Divide the spinach onto two plates, and top with the salad.


Citrus & Avocado Salad over Spinach3


Citrus & Avocado Salad over Spinach2


Citrus & Avocado Salad over Spinach1

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