The sweet tangy citrus flavor of naval 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.

Serves 4
Salad
• 2 small ripe avocados, peeled and sliced
• 1 large naval orange, peeled, pith removed, and chopped
• 4 cups baby spinach leaves, coarsely chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup pine nuts

Dressing
• 6–8 TB lemon or grapefruit juice
• 1/4 cup extra-virgin olive oil
• 1 TB fresh oregano leaves
• sea salt, to taste
• ground black pepper, to taste

Toss salad ingredients together in a serving bowl. Whisk together the dressing ingredients and pour over the salad.