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Ingredients

1 small ripe avocado, peeled and sliced
1 large navel orange, peeled, pith removed, separated into segments and cut into bite-size pieces
5 ounces baby spinach, coarsely chopped
1/2 small red onion, thinly sliced
5 tablespoons ruby red grapefruit juice
2 1/2 tablespoons extra virgin olive oil
1/2 tablespoon fresh oregano or 1/2 teaspoon dried
Salt and pepper to taste
2 tablespoons toasted pumpkin seeds

Description

The Sweet Tangy Citrus Flavor Of Navel Orange Is Nicely Balanced By Creamy Avocado In This Bright Baby Spinach Salad. Toasted Pumpkin Seeds Add A Savory Crunch, While A Grapefruit-based Dressing Keeps Your Taste Buds Energized.

Wholefoods