Citrus Avocado & Herb Fresh Salad

• 6 cups mixed salad greens (spring mix, arugula, baby spinach)
• 1 large ripe avocado, diced
• 2 medium oranges, peeled and segmented
• 1/2 cup toasted sliced almonds
• 1 small cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the ingredients: Wash and dry the mixed salad greens thoroughly. Peel and segment the oranges, removing all pith. Dice the avocado and thinly slice the cucumber and red onion. Chop the fresh herbs (parsley and mint).
2. Toast the almonds: In a dry skillet over medium heat, toast the sliced almonds, stirring frequently for about 3-5 minutes, until golden and fragrant. Remove from heat and let cool.
3. Make the herb vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper until well combined. Stir in the chopped parsley and mint.
4. Assemble the salad: In a large salad bowl, combine the mixed greens, cucumber slices, red onion, orange segments, and diced avocado.
5. Drizzle the herb vinaigrette over the salad and toss gently to coat everything evenly without mashing the avocado.
6. Sprinkle the toasted almonds on top just before serving to maintain crunch.
7. Serve immediately as a light meal or alongside grilled proteins for a fresh, vibrant side.

Chef tips

• For easier orange segmenting, cut off the top and bottom of the orange, then slice off the peel and pith before cutting between membranes.
• If you can’t find fresh mint, fresh basil or cilantro are good herb substitutes.
• To make this salad vegan, replace honey with maple syrup or agave nectar in the dressing.
• If you don’t have sliced almonds, walnuts or pecans toasted lightly work well for crunch.