Green Salad with Beets, Oranges & Avocado Recipe
A vibrant and refreshing green salad featuring a mix of leafy greens, sweet oranges, creamy avocado, crunchy carrots and beets, tangy feta cheese, and toasted pepitas, all tossed in a light white balsamic vinaigrette. Perfect for a quick, healthy lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 4 cups leafy greens (chard, kale, arugula, spinach mix)
- 3 small oranges, peeled and sliced into rounds
- 1 avocado, peeled, pitted and diced
- 1 large carrot, peeled and julienned
- 1 small beet, peeled and julienned
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup toasted pepitas
Dressing
- 1/3 cup white balsamic vinaigrette (or any preferred vinaigrette)
Instructions
- Combine Ingredients: In a large bowl, add the leafy greens, orange slices, diced avocado, julienned carrot, julienned beet, toasted pepitas, and crumbled cheese.
- Toss Salad: Drizzle the white balsamic vinaigrette over the salad ingredients evenly, then gently toss until all ingredients are well mixed and evenly coated with dressing.
- Serve: Serve the salad immediately to enjoy the fresh flavors, optionally garnished with freshly cracked black pepper for an extra touch of seasoning.
Notes
- Use a mix of your favorite leafy greens for varied texture and flavor.
- To toast pepitas, simply heat them in a dry skillet over medium heat until lightly browned and fragrant, about 2-3 minutes.
- Choose a mild white balsamic vinaigrette to complement the sweetness of the oranges without overpowering the salad.
- For a vegan version, substitute feta or goat cheese with a plant-based cheese alternative or omit it entirely.
- Serve immediately to prevent avocado browning and to keep the greens crisp.
