Topping this salad with baked salmon and sauteed snap peas is our favorite weeknight meal. It all comes together quickly and easily, and the flavors really complement each other. Best of all, it's very healthy and delicious.


Recipe Summary

15 mins
5 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a small skillet over medium-high heat. Toast almonds in hot skillet until lightly browned and fragrant, about 5 minutes.

  • Pour lemon juice into a large glass bowl. Drizzle olive oil into the lemon juice while vigorously whisking to make a dressing; add chopped avocado and stir to coat. Gently stir spinach and orange segments with the dressing and avocado; top with feta cheese.

Cook's Notes:

Add a little syrup from the oranges, if you prefer a slightly sweeter dressing.

You can use chopped walnuts in place of the almonds, if preferred.

Nutrition Facts

258 calories; protein 7.5g 15% DV; carbohydrates 17.2g 6% DV; fat 20g 31% DV; cholesterol 8.3mg 3% DV; sodium 201.5mg 8% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was tasty! I really enjoyed the combo of flavors and textures. I wasn't sure about the dressing at first but once combined with everything else it was fine. I did add some sea salt and fresh cracked pepper. This was nice and I felt good eating it. I would make this again and add some thinly sliced red onion too! Thanks for sharing.:) Read More