Irish Flag Clementine Cucumber Salad by Kendall Oberto
I found this recipe on a site called The Cafe Source Farine. I made this pretty salad as part of my St. Patrick's Day spread. It was a nice combination of salty and sweet.
Ingredients
- 10 cups clean greens (whatever looks freshest at the market). Spinach, Arugula, Watercress, chopped Romaine, torn leaf lettuce, spring greens, Mesclun mix.
- 6 medium Clementines peeled, halved and cut in 1/4-inch slices
- 2-3 medium size mini cucumbers, sliced thin
- 1 medium avocado, cored halved, peeled and sliced into one-quarter inch slices
- 1/4 medium white onion, thinly sliced vertically
- 1/3 cup crumbled goat cheese
- 1/3 cup salted, roasted pistachios shelled
Honey White Balsamic Dressing
- 1/2 cup olive oil
- 3 tbsp white balsamic vinegar
- 2 tbsp honey (I substituted cane syrup to make it vegan)
- 1 medium clove garlic finely minced
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- Place the greens in a large bowl or on a large serving platter. Top with clementines, sliced cucumbers, white onion slices and avocado slices.Pour all dressing ingredients in a mason jar and shake to combine.Drizzle lightly with 2-3 tablespoons of the Honey White Balsamic Dressing and toss gently. Top with goat cheese, pistachios and freshly ground black pepper. Pass extra dressing at the table.HAPPY EATING!!
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