Citrus Avocado Salad
We are getting to the time of year when citrus starts to shine! Oranges, grapefruits and lemons start to play a starring role in many recipes and this one is no exception.
Combining Cara Cara oranges along with Blood oranges, or in this case Raspberry oranges, some hearty kale and arugula, avocado and salty feta creates the base for this hearty Autumn salad. The dressing, a creamy orange tahini vinaigrette is delicious and healthy!
Citrus Avocado Salad
Makes: 6 servings
Prep Time: 15 minutes Cook Time: 10 minutes
Total Time: 25 minutes
Salad:
2 cups raw walnuts
2 tbsps honey
flaky sea salt
6 cups mixed greens (I use shredded Tuscan kale)
2 cups arugula
3 oranges, sliced (I used Cara Cara and Raspberry Oranges)
1 avocado, sliced
3/4 cup cubed or crumbled feta cheese
Orange Tahini Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup fresh orange juice
1/4 cup tahini
2 tbsps apple cider vinegar
2 tbsps chopped fresh chives
1 tsp honey
Kosher salt and black pepper
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Toss the walnuts and honey together on the baking sheet. Bake for 10-12 minutes, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt.
To make the vinaigrette, combine all ingredients in a glass jar and shake to combine.
Add the greens to a large salad bowl and toss with about half of the vinaigrette. Add the orange slices, avocado, cheese, and toasted nuts. Gently toss. Enjoy!
Recipe adapted from Half Baked Harvest
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