Orange, Avocado and Arugula Salad

Orange Avocado and Arugula Salad- topped with pistachios, pumpkin seeds and radishes, this winter salad is bursting with flavor and packed full of vitamin C! (vegan + gluten-free)

Orange Avocado and Arugula Salad |

It’s been almost three months since I’ve shared a salad recipe with you guys so I figured we were due for a big bowl of fresh greens.

I’m often guilty of getting stuck in a salad rut and end-up eating the same combo multiple nights a week. But when I saw Liz’s Avocado Orange Salad, I knew it was time for a change.  The bright flavors of citrus paired with creamy avocado sounded like a match made in foodie heaven.

Orange Avocado and Arugula Salad |

We’ve had it at least 5 times over the past couple of weeks and it’s definitely vying to replace our old standby.

I’ve found that my favorite way to make it is with fresh baby spinach, slightly spicy arugula, crunchy radishes, pumpkin seeds and sprouted almonds. Then for a quick dressing, I top it off with a mix of Trader Joe’s Orange Muscat Champagne Vinegar and extra virgin olive oil. So easy and soooooo good.

Orange Avocado and Arugula Salad |

If you don’t live near a Trader Joe’s, I have a recipe for an orange vinaigrette that you could try instead.

Or you could even just top it with a little olive oil and a small squeeze of orange juice. Honestly, the ingredients of the salad are refreshing and flavorful enough on their own that you don’t need a fancy dressing to enjoy it.

Be sure to give this one a try before citrus season ends! Whether you use blood oranges or regular, you can’t go wrong with this one.

Orange Avocado and Arugula Salad- bursting with flavor and packed full of vitamin C!



Orange, Avocado and Arugula Salad

Yield: 4 small salads

Prep Time: 10

Total Time: 10

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  • 5 ounces arugula
  • 5 ounces baby spinach
  • 4 small oranges (or 2 large)
  • 1 avocado, pitted
  • 8 radishes, thinly sliced
  • 1/4 cup pumpkin seeds
  • 1/2 cup almonds
  • 4 tablespoons orange flavored vinegar*
  • 2 tablespoons extra virgin olive oil


Divide baby spinach and arugula between 4 separate plates. Peel, core and chop oranges and avocadoes then place on top of each salad along with the sliced radishes. Sprinkle each salad with pumpkin seeds and almonds then set aside.

In a small bowl, combine orange vinegar and olive oil and whisk together. Lightly pour on top of the salads, serve immediately and enjoy!

*If you can’t find orange flavored vinegar, combine 2 tablespoons orange juice with 2 tablespoons white wine vinegar instead.

Click Here for Nutrition Facts

Nutrition Facts are for one salad


Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart