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Spinach Salad with Tangelo Citrus Fruit

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  • Prep 10 min
  • Total 15 min
  • Ingredients 6
  • Servings 4
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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!
by Silvia Martinez
Updated Sep 8, 2015
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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

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.

Expert Tips

  • tip 1
    Refrigerate the tangelos a few hours in advance; this will keep them extra fresh for the salad.
  • tip 2
    Try to peel and cut the avocado at the last minute to prevent any color change.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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