Tangerines are in season from late October to January. One of my favorite ways to use them is in tangy salad dressings. This is The Organic Kitchen’s “Apple and Avocado Salad with Tangerine Dressing”.
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A Very Simple Salad:
It’s a very simple salad of baby greens, avocados, green onions, sliced apples, plain or caramelized nuts, pomegranate seeds or berries. Learn to slice an avocado like a pro here.
How to Caramelize Nuts:
Tips for The Dressing:
The Recipe: Apple and Avocado Salad with Tangerine Dressing
Handy tips and what you need: I always squeeze more juice than I need and divide it into small glass containers or snack size baggies to freeze, then thaw as needed! Click to learn how to caramelize nuts. You will need a handheld juicer and a microplane. (affiliate links)
A delightful salad with a tangy tangerine dressing!
- 1 ~ 5 oz bag baby greens
- ¼ cup sliced green onions
- ½ cup caramelized walnuts, or pecans, cashews etc.
- 1/3 cup crumbled feta
- 1 apple, thinly sliced
- 1 avocado, diced
- ½ cup pomegranate seeds, if out of season, use raspberries or dried berries
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh tangerine juice
- zest and juice of one small lemon
- 1 tsp raw honey
- pinch sea salt
In a large bowl toss together the baby greens, onion, walnuts, pomegranate seeds, and cheese. Mix in apple and avocado just before serving.
In a container with a lid, mix the tangerine juice, lemon juice, lemon zest, olive oil, salt, garlic and honey. Shake well and drizzle over salad right before serving. Enjoy!!!!!!!
MAY I PLEASE ASK A LITTLE FAVOR?
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post tags: Vegetarian, gluten free, dairy free option, grain free