Orange-Avocado Salad with Honey Vinaigrette
The tart, citrusy flavor of fresh, juicy oranges brings a pop of brightness and contrast to the briny Kalamata olives that also make an appearance here. Crunchy roasted pine nuts give the salad a pleasant textural surprise. And avocado? Well, avocado is always invited to the party in my book.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 1 salad
Author: The Kitchen Prep
- 1 bag spring mix salad blend
- 1 small ripe avocado, pitted, peeled and sliced thin
- 1 orange skin and pith removed, sliced
- ΒΌ cup kalamata olives pitted and chopped
- {Optional} Half of an English cucumber thinly sliced
- 2 tablespoons toasted pine nuts
For Vinaigrette
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- Pinch of fresh cracked black pepper
Arrange greens in a large serving bowl.
Top with a row of avocado, orange, kalamata olives and cucumber if using. Sprinkle pine nuts over salad.
Drizzle with vinaigrette before serving.