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Almond-Avocado Tossed Salad

I received this recipe from a friend, and my guests always rave about it. It's so easy to prepare! I didn't think it could be improved upon, but almonds add a nice crunch. Fresh and colorful, it also travels well in warm weather. &dmash;Suzanne Sager, Dallas, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    14 servings

Ingredients

  • 3 cups torn iceberg lettuce
  • 3 cups torn leaf lettuce
  • 2-1/2 cups fresh baby spinach
  • 2 medium ripe avocados, peeled and chopped
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 small cucumber, halved lengthwise, seeded and sliced
  • 1 small sweet red pepper, chopped
  • 1/2 cup honey-roasted almonds
  • 1/2 cup red wine vinaigrette or vinaigrette of your choice

Directions

  • In a large salad bowl, combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.
Editor's Note: This recipe was tested with Almond Accents honey roasted almonds.
Nutrition Facts
3/4 cup: 105 calories, 8g fat (1g saturated fat), 0 cholesterol, 195mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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Reviews

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Average Rating:
  • mvpernell
    Apr 28, 2015

    Made this for my tennis team pot luck luncheon. Served it with a bottled raspberry vinaigrette dressing. It was a hit. Prepared it around 7:00am and kept it on ice in a small cooler while we played. When lunch was served more than five hours later, it was still fresh and simply beautiful. Got many compliments on how it looked and how it tasted.

  • xlsalbums
    Apr 11, 2015

    It's a salad1

  • melissarecipes
    May 28, 2010

    Really liked this salad and so impressed with the idea of removing the seeds from the cucumbers - now my husband enjoys cucumbers in salads too!

  • luckischmitz
    Oct 22, 2009

    Even my dh loved this salad, which is a little unusual for him to like a salad with nuts and fruit. We had this with grilled lamb steaks and it was fantastic.

  • jbrenton
    Jun 9, 2009

    I made this for my Bunco night last Wednesday. It was a HUGE hit! Everyone went back for seconds. I served it with Honey-Poppyseed dressing.