A light citrus salad with a delicate blend of spring greens and juicy sweet oranges, which I then topped with briny olives, red onions, and avocado. Simple and delicious.
The inspiration
Last week I bought from a vendor on the corner of our local park a bag of over 20 oranges for $5!! What a deal! These were delicious sweet oranges that the family has been enjoying every day.
The same week I was invited to our friend Rose’s home for an impromptu lunch. Can I just say that when I get together with my friend Rose and mutual friend Shalini our lunch is ALWAYS the healthiest and most delicious lunch ever!
Rose added her usual baked goods with quiche, banana chocolate cake, and her signature scones.
While our friend Shalini brought a delicious cabbage and kale salad. And I took my orange salad. This was one deliciously awesome spring lunch! 🌸🌷🌿
About the recipe
I wanted to keep my salad on the lighter side with a delicate blend of spring greens and juicy sweet oranges, which I then topped with briny olives, red onions, and avocado.
I tossed these veggies with a mustardy vinaigrette for a lovely sweet and tangy salad. Simple, easy and delicious.
And since its spring and pansies are in bloom I decorated the salad with edible blue pansies.
Orange and Avocado Spring Green Salad
Ingredients:
- 5-6 cups spring greens mix
- 2 navel oranges peeled and cut into big circles
- 1/4 cup red onion finely cut
- 1/4 cup olives or 2-4 tbsp capers
- 1 large avocado cut into slices
- 2 green onion stalks finely cut
- Pansy blossoms
- A few nuts of your choice – I used toasted pecans and pistachios
- Mustard honey vinaigrette
Directions:
- Make vinaigrette and set aside.
- Place half of the orange slices at the bottom of a salad bowl. Top with salad greens. Then place the remainder of the orange slices on top of greens. Scatter red onions, green onions and olives.
- Cut an avocado into slices and coat them with lemon juice. Place these slices around the salad.
- Gently place pansy blossoms over the salad. Cover and refrigerate until ready to serve.
- Right before serving salad toss with vinaigrette and nuts. Serve right away.
Bon Appétit!
