This is The Organic Kitchen’s “Apple and Avocado Salad with Tangerine Dressing”. It’s a very simple salad that tastes amazing and looks pretty on the table.
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
Apple and Avocado Salad with Tangerine Dressing:
This green salad is made up of baby greens, avocados, green onions, sliced apples, plain or maple walnuts, pomegranate seeds or berries. Learn to slice an avocado like a pro here.
The Maple Walnuts:
For this salad you are welcome to leave the walnuts plain, or you can make your own crispy maple walnuts. It’s really simple and adds a nice sweet touch to this salad and it’s as simple as placing walnuts in a sauce pan with butter and a little maple syrup!
Tips for The Dressing:
This lovely, light salad dressing is made with freshly squeezed tangerine juice, lemon zest, olive oil and raw honey. I use a handheld juicer to squeeze the juice and a microplane to zest the lemon.
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 cup raw walnuts
- 1 tablespoon real maple syrup
- 1 tablespoon butter
- pinch sea salt
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh tangerine juice
- zest and juice of one small lemon
- 2 teaspoons raw honey
- one pinch sea salt and a few turns black pepper
- 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 pinch sae salt
-
Place a small sauce pan on medium heat. Allow the pan to heat for two minutes. Add nuts and toast for 2-3 minutes. Add butter, toss, add maple syrup, using a spatula to move the walnuts around until well coated. Remove form heat and pour onto a plate, allowing to cool.
-
In a container with a lid, mix the olive oil, tangerine juice, lemon juice, lemon zest, salt, and honey. Shake well and drizzle over salad right before serving. Enjoy!!!!!!!
-
In a large bowl toss together the baby greens, onion, caramelized nuts, pomegranate seeds, and cheese. Add apple and avocado just before serving.
MAY I PLEASE ASK A LITTLE FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
post tags: Vegetarian, gluten free, dairy free option, grain free
I love citrus! It is about the only thing available around here this time of year – and I really think God made it available this time of year to make us happier and brigher during the winter 😉
Agreed! A little bit of sunshine in winter!
Linda, I made this salad on Superbowl Sunday… it was delicious! I used raspberries instead of the pomegranate seeds and I caramelized the walnuts… YUM! Thanks for another wonderful recipe!
You are welcome! Glad it was a hit!