Baby spinach, creamy avocado, crisp jicama, juicy orange segments, and toasted pistachios are tossed with a sweet and tart guava dressing are the perfect summer side dish.
Course Salad
Cuisine Mexican
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 243kcal
Ingredients
Guava Dressing
4Guavas, seeds taken out, chopped
¼cupOrange juice
1tbsp.Apple cider vinegar
1cloveGarlic, small
½cupWater
Salad
1package (6 oz.)Baby spinachwashed
2Oranges, peeledcut into segments
1Avocado, sliced
1cupJicama, cut into matchsticks
¼cupChopped pistachiosroasted
Instructions
Guava Dressing
Place the guava, orange juice, apple cider vinegar, garlic, and water in the blender and process until smooth. If the dressing is too thick add a little more water or orange juice. Season with salt and pepper.
Salad
Combine all the ingredients for the salad and toss with guava dressing. Sprinkle with the toasted pistachios. Season with salt and pepper to taste.
Notes
You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.