15-Minute Spinach Avocado Orange Salad
A vibrant, nutrient-dense salad combining peppery fresh spinach with creamy avocado, bright citrus segments, and a warming kick of jalapeño and ginger. The star is the basil-walnut dressing, a creamy blend of fresh herbs, toasted nuts, and Parmesan that coats each leaf without heaviness. This salad balances sweet, spicy, savory, and tangy flavors in every bite, with satisfying textural contrast from crunchy walnuts and tender greens. Perfect for lunch, light dinners, or as a side to grilled protein. Make this when citrus is in season and basil is abundant. The homemade dressing it far beyond basic green salads, offering genuine depth and freshness that bottled versions cannot match.
Ingredients
- 4 cup fresh spinach
- 2 orange, peeled and segmented
- 1 avocado, sliced
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon fresh ginger, peeled and diced
- 20 fresh basil leaf, chopped
- ¾ cup Parmesan cheese, grated
- 3 tablespoon walnut, chopped
- ¼ cup buttermilk
- 2 tablespoon olive oil
- 2 tablespoon mayonnaise
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
Peel and segment the oranges.
- 2
Peel and dice the fresh ginger.
- 3
Seed and dice the jalapeño pepper.
- 4
Slice the avocado.
- 5
Combine the orange segments, avocado, jalapeño, ginger, and fresh spinach in a bowl.
- 6
Chop the fresh basil and walnuts.
- 7
Grate the Parmesan cheese.
- 8
Blend the basil, walnuts, Parmesan, buttermilk, olive oil, and mayonnaise in a blender or food processor until smooth.
- 9
Season the dressing with salt and ground black pepper.
- 10
Arrange the salad on a plate, dress with the basil-walnut dressing, and serve.
Tips
Slice the avocado just before assembly to prevent browning. If making ahead, toss avocado with a squeeze of fresh lemon or lime juice to slow oxidation and brighten the overall salad.
Make the basil-walnut dressing up to 2 days ahead and store it separately. The spinach wilts quickly once dressed, so dress only the portion you'll eat immediately and serve the rest of the dressing on the side.
Toast the walnuts lightly in a dry pan for 2-3 minutes before chopping to deepen their nutty flavor and add subtle warmth that complements the citrus and basil.
Good to Know
Dressing keeps refrigerated in an airtight container for up to 2 days. Store dressed salad components separately; spinach wilts quickly once coated.
Prepare all components (citrus segments, avocado, jalapeño, ginger, basil, walnuts, cheese) up to 4 hours ahead in separate containers. Make dressing up to 2 days ahead. Assemble and dress just before serving.
Plate individually for best presentation. Serve chilled or at room temperature. Pairs well with grilled chicken, salmon, or shrimp for a complete meal.
Common Mistakes
Do not dress the salad more than 5 minutes before serving to avoid wilting the delicate spinach.
Do not over-blend the dressing to avoid turning it gritty; pulse until just combined and creamy.
Do not slice avocado until assembly; exposure to air causes rapid browning and darkening.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, prepare components separately. Keep spinach, fruit, nuts, and dressing in separate containers for up to 4 hours. Assemble and dress only when serving to prevent the spinach from wilting and the avocado from browning.
What if I don't have buttermilk?
Substitute equal parts plain yogurt, sour cream, or milk mixed with lemon juice. Yogurt adds tang and richness; milk makes a lighter dressing. Adjust consistency by adding more olive oil if needed.
Can I freeze the basil-walnut dressing?
Not recommended. The fresh basil, mayonnaise, and buttermilk do not freeze well and will separate upon thawing. Keep refrigerated in an airtight container for up to 2 days instead.