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Citrus Avocado Spinach Salad

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


  • 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


  • Divide spinach among 8 plates; top with citrus salad and avocados. Sprinkle with cheese and, if desired, dressing and almonds. Serve immediately.
Editor’s Note: This recipe was tested with Del Monte SunFresh Citrus Salad.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 serving (calculated without almonds and dressing): 168 calories, 10g fat (4g saturated fat), 13mg cholesterol, 231mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 5g protein.

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