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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
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 1 salad
Author: The Kitchen Prep

Ingredients

  • 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

Instructions

  • 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.

For Vinaigrette:

  • Place all ingredients in a jar with a tight-fitting lid. Shake vigorously until well-combined. Refrigerate until ready to use.