• 4 medium Clementine, peeled, sliced
  • 4 oz blueberries
  • 1 ea avocado, sliced
  • 4 oz baby spinach


  • 1/2 cup Orange juice
  • 1 tsp. fresh Italian Parsley, chopped
  • 1 tsp. Dijon mustard
  • 3 Tbsp. olive oil 1/2 tsp. salt
  • 1/4 tsp. black pepper


In small bowl, combine orange juice, parsley, Dijon, salt and pepper, whisk while slowly adding olive oil. Set aside.

On four medium plates, divide spinach, the sliced Clementine, and sliced avocado and place in lines across the plate. Sprinkle blueberries over the spinach. Slowly drizzle dressing over the salad. Add salt and pepper if needed.

Serves 4