Apple Avocado Salad with Tangerine Dressing

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (10 ounce) package baby greens
• 1/4 cup chopped red onion
• 1/2 cup chopped walnuts
• 1/3 cup crumbled blue cheese
• 2 teaspoons lemon zest
• 1 apple - peeled, cored and sliced
• 1 avocado - peeled, pitted and diced
• 4 mandarin oranges, juiced
• 1/2 lemon, juiced
• 1/2 teaspoon lemon zest
• 1 clove garlic, minced
• 2 tablespoons olive oil
• salt to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Juice the 4 mandarin oranges and the 1/2 lemon into a small bowl, then whisk in the 1/2 teaspoon lemon zest, the minced garlic, the 2 tablespoons olive oil and salt to taste to make the tangerine dressing.

2. Toast the chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant, then let them cool.

3. In a large bowl, toss the sliced apple and diced avocado with the 2 teaspoons lemon zest so they stay bright and do not darken.

4. Add the baby greens, chopped red onion, toasted walnuts and crumbled blue cheese to the bowl with the apple and avocado.

5. Pour about two-thirds of the tangerine dressing over the salad and toss gently until evenly coated. Add more dressing to taste and serve right away.