Supreme Citrus Salad with Avocado Dressing

Prep Time 20 min
Cook Time N/A
Servings 4
Difficulty Easy


  • 1/3 cup Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 2 tablespoons orange juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 (6 oz.) package ready-to-eat baby spinach leaves
  • 3 large seedless oranges, supreme-cut or peeled and separated into segments
  • 1/4 cup finely chopped red onion
  • 1 avocado, peeled and diced
  • 2 tablespoons shelled salted pistachios, chopped


  • Step 1

    COMBINE marmalade, orange juice, vinegar, salt and pepper in medium bowl; stir until blended. Gradually whisk in olive oil.

  • Step 2

    To supreme-cut an orange: Start with large whole fruit, as these are easier to handle. Cut off ¼-inch thick slice from both top and bottom of orange, just enough to expose two small circles of orange flesh. Cutting from top to bottom, using a sharp serrated knife, remove entire orange peel, curving knife to cut just inside the peel and remove white membrane. Grasping peeled fruit in your palm, position knife along an orange segment membrane. Cut down toward center of fruit. Repeat on other side of same segment; remove peeled orange segment. Repeat to peel and remove remaining orange segments.

  • Step 3

    TOSS 1 tablespoon dressing with spinach leaves in large bowl until coated. Arrange spinach on individual serving plates. Top with orange segments; sprinkle with red onion. Stir avocado into remaining dressing; spoon onto center of each salad. Sprinkle with pistachios. Serve immediately.