Clementine & Avocado Arugula Salad
A vibrant and refreshing salad that perfectly balances the sweet-tartness of clementines with the creamy richness of avocado and the peppery bite of arugula, all tied together with a light vinaigrette.
For 2 servings
Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, honey, sea salt, and freshly ground black pepper until well emulsified. Set aside.
Segment Clementines: Using a sharp paring knife, carefully peel the clementines, removing as much of the white pith as possible. Over a bowl to catch any juice, slice between the membranes to release the individual segments. Discard membranes.
Prepare Avocado: Halve the avocado, remove the pit, and scoop out the flesh. Slice it thinly or dice it, as preferred. If you're not serving immediately, you can lightly toss the avocado with a squeeze of clementine juice or lemon juice to prevent browning.
Toast Walnuts (Optional): If your walnuts are not pre-toasted, spread them in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Let cool slightly.
Assemble the Salad Base: In a large mixing bowl, gently combine the fresh arugula, segmented clementines, and sliced avocado.
Add Toppings: Sprinkle the toasted walnuts and crumbled feta cheese evenly over the salad base.
Dress and Serve: Drizzle the prepared vinaigrette over the salad. Gently toss to coat all ingredients. Serve immediately for the best texture and flavor.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Perfect Avocado: Choose an avocado that yields slightly to gentle pressure but isn't mushy. If it's too hard, it won't be creamy; if it's too soft, it might be overripe.
- 2Citrus Prep: Segmenting citrus over a bowl helps catch delicious juice which can be added to the vinaigrette for an extra layer of clementine flavor.
- 3Walnut Toasting: Toasting walnuts significantly enhances their flavor and crunch. Watch them carefully as they can burn quickly; remove from heat as soon as they are fragrant.
- 4Dressing Ahead: The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Whisk again vigorously before using.
Adapt it for your goals.
Protein Boost
Add grilled chicken, pan-seared shrimp, or roasted chickpeas for a more substantial and protein-rich meal.
Nutty AlternativesNutty Alternatives
Substitute pecans, pistachios, or slivered almonds for walnuts to vary the crunch and flavor profile.
Cheese SwapCheese Swap
Try crumbled goat cheese, shaved Parmesan, or even a mild blue cheese instead of feta for different creamy and tangy notes.
Why this is on our healthy list.
Vitamin C Powerhouse
Clementines are an excellent source of Vitamin C, which is crucial for immune function, skin health, and acts as a powerful antioxidant.
Healthy Fats & Fiber
Avocado provides heart-healthy monounsaturated fats, which aid in nutrient absorption, along with dietary fiber that supports digestive health and satiety.
Antioxidant Rich Greens
Arugula is packed with vitamins A, C, and K, as well as antioxidants and beneficial plant compounds that help protect cells from damage and reduce inflammation.
Frequently asked questions
It's best assembled just before serving to prevent the arugula from wilting and the avocado from browning. However, you can prep the dressing, segment clementines, and toast walnuts in advance and store them separately.
