Description

This vibrant salad combines crisp lettuce with the sweet, juicy segments of clementines, refreshing cucumber slices, and creamy avocado. Crumbled feta cheese adds a delightful tang and salty counterpoint, while thinly sliced white onion provides a subtle, crisp bite. The dish is lightly dressed, allowing the fresh flavors of each ingredient to shine through, creating a balanced and invigorating experience.

Ingredients

Scale

6 cups mixed greens or butter lettuce, torn
3 clementines, peeled and segmented
1 large cucumber, thinly sliced
1 ripe avocado, pitted, peeled, and sliced
1/2 cup crumbled feta cheese
1/4 small white onion, thinly sliced
1/4 cup shelled pistachios, roughly chopped (optional, for garnish)
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a large salad bowl, combine the mixed greens, clementine segments, cucumber slices, avocado slices, crumbled feta cheese, and thinly sliced white onion.
In a small bowl, whisk together the olive oil, white wine vinegar or lemon juice, salt, and black pepper until well combined.
Pour the dressing over the salad ingredients. Gently toss to ensure all components are evenly coated.
If using, sprinkle the chopped pistachios over the salad just before serving. Serve immediately.

Notes

For best results, prepare and dress the salad just before serving to maintain the crispness of the greens and prevent the avocado from browning.

To prevent avocado browning, toss slices with a little lemon juice before adding to the salad.

Consider adding grilled chicken or chickpeas for a more substantial meal.

Any mild lettuce, such as butter lettuce or spring mix, works well in this recipe.

If you prefer a milder onion flavor, soak the sliced white onion in cold water for 10 minutes, then drain thoroughly before adding to the salad.

Prep Time: 15 minutes
Cook Time: 0 minutes

Nutrition

Calories: 350
Fat: 25g
Carbohydrates: 25g
Protein: 9g