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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.
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Ingredients Method

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

Method
 

  1. 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!!