Spinach & Orange Power Salad
This vibrant Spinach & Orange Power Salad is a refreshing and nutrient-dense meal, perfect for a quick lunch. It combines the sweetness of fresh oranges with creamy avocado and earthy spinach, all tied together with a zesty lemon vinaigrette.
For 1 serving
First, prepare the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and black pepper until well combined and emulsified. Set aside.
Wash the baby spinach thoroughly and pat dry. Place the spinach in a medium-sized salad bowl.
Carefully segment the orange: slice off the top and bottom, then cut away the peel and white pith. Working over a bowl to catch juices, slice between the membranes to release the orange segments. Add the segments to the salad bowl.
Halve the avocado, remove the pit, and scoop out the flesh. Slice the avocado into thin pieces and arrange them over the spinach and orange.
Rinse and drain the canned chickpeas thoroughly. Scatter the chickpeas evenly over the salad.
Sprinkle the lightly toasted slivered almonds over the top of the salad for added crunch and healthy fats.
Just before serving, drizzle the prepared lemon vinaigrette generously over the entire salad.
Gently toss the salad to ensure all ingredients are lightly coated with the dressing. Serve immediately and enjoy your nutrient-packed meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To toast almonds quickly, spread them in a single layer on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Watch carefully as they can burn quickly.
- 2For meal prep, keep the vinaigrette separate and dress the salad just before eating to prevent the spinach from wilting and the avocado from browning.
- 3Choose a ripe but firm avocado for best texture; it should yield slightly to gentle pressure.
- 4If you don't have fresh lemon, a good quality apple cider vinegar can be used as a substitute in the dressing for a different tangy note.
Adapt it for your goals.
Protein Boost
Add 3-4 oz of grilled chicken breast, baked salmon, or crumbled feta cheese for an additional protein source.
Greens & VeggiesGreens & Veggies
Swap baby spinach for mixed greens or massaged kale. Incorporate thinly sliced red onion, cucumber, or bell peppers for more texture and nutrients.
Nut & Seed SwapNut & Seed Swap
Substitute almonds with walnuts, pecans, or pumpkin seeds for varied flavor and nutritional profiles.
Why this is on our healthy list.
Rich in Folate
Spinach and chickpeas are excellent sources of folate, a B vitamin crucial for cell growth and development, especially important during pregnancy to prevent neural tube defects.
Vitamin C Powerhouse
Oranges provide a significant amount of Vitamin C, which is vital for immune function, skin health, and enhances the absorption of non-heme iron found in spinach and chickpeas.
Healthy Fats & Fiber
Avocado and almonds contribute healthy monounsaturated fats, promoting satiety and aiding in the absorption of fat-soluble vitamins. The entire salad is high in fiber, supporting digestive health.
Frequently asked questions
You can prep most components ahead: wash spinach, segment oranges, and make the dressing. Store them separately in airtight containers. Slice the avocado and assemble the salad just before serving to maintain freshness and prevent browning.
