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Clementine Spinach Salad

  • Author: Emily Smith


A sweet and zesty spring salad full of flavour and crunch.


  • 4 cups baby spinach
  • 1 cup clementines, peeled and divided (around 3 clementines)
  • 1 avocado, halved and sliced into quarters
  • 1/3 cup chopped pecans
  • 1/3 cup dried cranberries

For the dressing

  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp honey
  • 1/4 tsp fine sea salt


  1. Wash and prepare all your ingredients.
  2. In a medium-size salad bowl, add baby spinach, avocados, clementines, pecans, and dried cranberries. Prepare the dressing in a small dish. Pour over salad and toss until coated. Serve and enjoy!


  • Makes 2 entree salads or 4 side salads.


  • Serving Size: 4