Apple and Avocado Salad with Tangerine Dressing

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.

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!

Course:

Salad

Cuisine:

American

Keyword:

easy lunch recipe, light recipe

Servings: 4 servings

Author: Linda Spiker

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

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.

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