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Spinach Salad with Tangelo Citrus Fruit

  • Prep 10 min
  • Total 15 min
  • Ingredients 6
  • Servings 4
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Ingredients

2
whole tangelos
2
tablespoons olive oil
Salt and pepper, to taste
1
avocado
4
cups washed spinach
16
almonds, toasted and chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195.1
% Daily Value
Total Fat
16.8g
26%
Saturated Fat
2.2g
11%
Sodium
609.5mg
25%
Total Carbohydrate
11.5g
4%
Dietary Fiber
5.3g
21%
Sugars
4.7g
Protein
3.2g
% Daily Value*:
Vitamin C
39.30%
39%
Calcium
6.30%
6%
Iron
7.60%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Refrigerate the tangelos a few hours in advance; this will keep them extra fresh for the salad.

Try to peel and cut the avocado at the last minute to prevent any color change.

Directions

  • 1 Peel and cut one tangelo into pieces; set aside. Squeeze 1/2 cup of juice from the other tangelo.
  • 2 Pour the olive oil over the juice and whisk until well combined; this mixture will be your dressing. Season with salt and pepper as desired.
  • 3 Peel and cut the avocado into cubes.
  • 4 Place the washed spinach in a salad bowl and add the tangelos, almonds and avocado.
  • 5 Drizzle the dressing over the salad and serve immediately.

I’ve always enjoyed combining green salads with fruit. It’s a refreshing combination of sweet and tart, especially when using citrus fruit. Normally I use mandarins or oranges, but on this occasion I ventured out to try something completely new to me—the tangelo. This fruit is a hybrid produced by combining tangerines or mandarins and grapefruit. Its skin is greenish-yellow and thicker than an average orange, but don’t let its appearance fool you. The tangelo is fairly ugly, but it’s juicy and sweet. When I use fruit in a salad, I generally like the salad to be light and fresh–which means I avoid creamy dressings. In this case, I used juice squeezed from the tangelo to create the base for a zesty dressing. The recipe also includes avocado, since its flavor combines well with citrus fruit while giving body to the salad. I hope you like it!

Rate and Comment

Silvia Martinez Silvia Martinez
September 8, 2015

I’ve always enjoyed combining green salads with fruit. It’s a refreshing combination of sweet and tart, especially when using citrus fruit. Normally I use mandarins or oranges, but on this occasion I ventured out to try something completely new to me—the tangelo. This fruit is a hybrid produced by combining tangerines or mandarins and grapefruit. Its skin is greenish-yellow and thicker than an average orange, but don’t let its appearance fool you. The tangelo is fairly ugly, but it’s juicy and sweet. When I use fruit in a salad, I generally like the salad to be light and fresh–which means I avoid creamy dressings. In this case, I used juice squeezed from the tangelo to create the base for a zesty dressing. The recipe also includes avocado, since its flavor combines well with citrus fruit while giving body to the salad. I hope you like it!