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Apple and Avocado Salad with Tangerine Dressing

A delightful salad with a tangy tangerine dressing!

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

For Maple Walnuts (If you are using them):

  • 1 cup raw walnuts
  • 1 tablespoon real maple syrup
  • 1 tablespoon butter
  • pinch sea salt

For Dressing:

  • 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

For Salad:

  • 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

Instructions

If Making Maple Walnuts:

  1. 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.

For dressing:

  1. 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!!!!!!!

For salad:

  1. In a large bowl toss together the baby greens, onion, caramelized nuts, pomegranate seeds, and cheese. Add apple and avocado just before serving.