Citrus, Beet, & Avocado Salad with a Citrus Vinaigrette

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For my faculty at my school, as the assistant principal, my principal and I make food for our staff every year to show them how much we appreciate their hard word. Many times it’s large crockpots of cheese dips, buffalo chicken dip, cheese balls, and chocolates. However, I made this salad for those of us in the office who try to eat healthier (sometimes.) One of my teachers only eats whole foods regularly and it turned out that she absolutely loved the salad AND the dressing. (I even sent her home with the rest of the dressing.) It’s a great make-ahead dressing you can store in the fridge for a week or two.


Close up Salad
  • 1 small shallot or 1/2 small onion, finely chopped
  • ¾ cup olive oil
  • ¼ cup Champagne vinegar or white wine vinegar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice (I used 1/2 fresh orange)
  • ¼ teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Roasted beets, chopped
  • 1 Grapefruit
  • 1 Orange
  • 1 Avocado, sliced
  • 1/4 cup crumbled feta cheese
  • Fresh Baby Spinach


To make the dressing: Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend.

Segment grapefruit and orange. (To do this, peel with a knife, then use a knife to cut between each of the membranes. Here is a video to help: How to Segment an Orange.)

To make salad, toss fresh baby spinach leaves with the Citrus Vinaigrette.

Layer spinach with citrus, avocado, beets and feta. Drizzle with a little extra dressing over top.

Serve Chilled.

Original Recipe

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