Avocado & Clementine Salad
Bright, refreshing winter salad with creamy avocado and juicy clementine segments. A light olive oil and lemon dressing ties everything together, finished with a scattering of toasted nuts. Ready in 15 minutes, it makes the perfect side for grilled chicken or a holiday table centerpiece.
For 4 servings
- prep
Prepare the clementine segments.
1.Peel the clementines and separate into segments.2.Use a paring knife to carefully remove the white pith and thin membrane from each segment, keeping the flesh intact.TIPSegment and remove membrane over a bowl to catch the juice, then whisk it into the dressing for extra flavor. - prep
Dice the avocado and make the dressing.
1.Cut avocado in half, remove the pit, and scoop out the flesh. Cut into bite-sized cubes.2.Whisk olive oil, lemon juice, salt, and black pepper in a small bowl until combined. - mix
Toss the salad greens and onion.
Place mixed salad greens and sliced red onion in a large bowl. Drizzle half the dressing and toss gently to coat the leaves.
TIPToss greens just before serving to keep them crisp and fresh. - assemble
Assemble the salad and finish.
1.Arrange dressed greens on a serving platter or individual plates.2.Scatter avocado cubes and clementine segments evenly over the top.3.Drizzle remaining dressing over the fruit.4.Sprinkle chopped toasted walnuts for a finishing crunch. - serve
Serve immediately.
Bring the salad to the table right away while the greens are crisp and the avocado is bright green.
TIPAvocado oxidizes and turns brown quickly after cutting. Assemble as close to serving time as possible.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Segment clementines over a bowl to catch the juice, then whisk it into the dressing for an extra citrus boost.
- 2Use ripe but firm avocados so they hold their shape when diced and tossed with the dressing.
- 3Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant to deepen their nutty flavor.
- 4Toss the greens with dressing just before serving to prevent wilting and maintain crispness.
- 5Assemble the salad right before serving — avocado oxidizes quickly and will turn brown if left standing.
- 6For a prettier presentation, fan the avocado and clementine segments in alternating rows on top of the greens.
Adapt it for your goals.
High-protein
Add 150g grilled shrimp or shredded rotisserie chicken to turn this side salad into a complete, protein-packed lunch.
veganVegan
This salad is already vegan — just ensure the walnuts are toasted without butter and you're good to go.
low oilLow-oil
Reduce olive oil to 1 tablespoon and replace the other tablespoon with fresh orange juice for a lighter dressing with less fat.
nut freeNut-free
Swap toasted walnuts for pepitas (pumpkin seeds) or sunflower seeds to keep the crunch while avoiding tree nuts.
Why this is on our healthy list.
Rich in Healthy Fats
Avocados and walnuts provide monounsaturated and polyunsaturated fats that support heart health and help absorb fat-soluble vitamins from the greens.
High in Vitamin C
Clementines and lemon juice deliver a powerful dose of vitamin C, which supports immune function and collagen production.
Good Source of Fiber
Mixed greens, avocado, and clementines all contribute dietary fiber, aiding digestion and promoting satiety.
Antioxidant-Rich
Arugula and spinach in the greens mix contain lutein and beta-carotene, while walnuts are packed with polyphenols that combat oxidative stress.
Frequently asked questions
Yes, any sweet, seedless citrus like mandarins or navel oranges works well — just segment them the same way and remove all white pith.
