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Mandarin & Avocado Salad w/Citrus Vinaigrette Dressing

6-8 Servings


1/2 cup roasted sunflower kernels

1/2 cup toasted slivered almonds*

1/2 cup vegetable oil

3 Tbsp. apple cider or red wine vinegar

1 Tbsp. lemon juice

1/4 cup sugar or to taste

1/2 tsp. salt

1/2 tsp. ground mustard

1 garlic clove, minced

4 cups torn leaf lettuce 

1—11 oz. can mandarin oranges, drained

1 ripe avocado, peeled and cubed

OPT.: 2 green onions, sliced


Toast the slivered almonds at 350 degrees for 8 minutes. Cool and toss with the sunflower seeds. 


Put the oil, vinegar, juice, sugar, mustard and garlic in a salad dressing bottle or a Mason jar. Shake well to blend. (I always make a double batch, since this is my favorite dressing for salad). 


Using a large salad bowl, layer half your salad, orange segments, avocado, sunflower seeds and almond slivers. Then layer the remaining half of salad ingredients. Serve immediately with dressing.







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