Clementine & Avocado Salad

Name: Clementine & Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: california
Ingredients: 4 pcs clementine (peeled, segmented); 2 pcs avocado (ripe but firm, diced); 100 g mixed salad greens (washed, dried); 0.5 pcs red onion (small, thinly sliced); 30 g walnuts (toasted, roughly chopped); 3 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 tbsp clementine juice (freshly squeezed from segments); 1 tsp dijon mustard; 1 tsp honey; 1 pinch salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

A bright, refreshing salad that pairs sweet, juicy clementine segments with creamy avocado and crisp greens. Tossed in a simple citrus vinaigrette with a hint of mustard, it comes together in 15 minutes and makes an elegant starter or light lunch.

PREP

15m

COOK

SERVES

1 CUP

318 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Prepare the clementine segments.
1.Slice off the top and bottom of each clementine to expose the flesh.
2.Following the curve of the fruit, cut away the peel and white pith.
3.Hold the peeled clementine over a bowl and cut between the membranes to release the segments.
4.Squeeze the remaining membranes into the bowl to collect the extra juice for the dressing.
TIPWork over a bowl to catch all the juice — it's liquid gold for the dressing.
mix · ~1 min
Whisk together the vinaigrette.
1.In a small bowl, combine olive oil, 1 tablespoon reserved clementine juice, lemon juice, dijon mustard, and honey.
2.Add a pinch each of salt and black pepper.
3.Whisk vigorously until the dressing is smooth and emulsified.
TIPMake sure the honey dissolves fully — a quick whisk is all it takes.
assemble · ~2 min
Assemble the salad.
1.Spread the mixed salad greens across a large platter or individual plates.
2.Scatter the clementine segments and diced avocado over the greens.
3.Tuck the thinly sliced red onion among the citrus and avocado.
4.Drizzle the vinaigrette evenly over the top.
5.Finish with toasted walnuts for crunch.
TIPDon't toss this salad — layering keeps the delicate avocado and clementines intact.
serve
Serve immediately.
Bring the salad to the table right away while the greens are crisp and the avocado is fresh. Serve as a starter or alongside grilled chicken or fish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a sharp knife to cleanly slice clementine segments without tearing the membranes.
2
Pick avocados that yield slightly to gentle pressure for the best creamy texture.
3
Toast walnuts in a dry pan over medium heat until fragrant, about 2-3 minutes.
4
Dry salad greens thoroughly after washing so the vinaigrette clings evenly.
5
Slice red onion paper-thin and soak in cold water for 5 minutes to mellow its bite.
6
Assemble the salad just before serving to prevent the avocado from browning and greens from wilting.
7
Reserve extra clementine juice from segmenting to use in the dressing for maximum citrus flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Boost

Top the salad with grilled shrimp, seared chicken breast, or flaked smoked salmon to turn this light dish into a satisfying lunch or dinner entrée.

Nut Free

Nut-Free

Replace toasted walnuts with toasted pumpkin seeds or sunflower seeds for a crunchy, nut-free alternative that keeps the same texture profile.

Vegan

Swap the honey for maple syrup or agave nectar to make the vinaigrette fully plant-based without altering the sweet-tart balance.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Heart-Healthy Fats

Avocado and walnuts provide monounsaturated and polyunsaturated fats that support cardiovascular health and help absorb fat-soluble vitamins from the greens.

✓