Citrus & Avocado Salad with Orange-Tahini Vinaigrette

🛒 Ingredients

• #Salad Base;
• 4–5 cups mixed greens — rocket (arugula), baby spinach, or kale
• 2 sweet oranges (or 1 orange + 1 blood orange) — peeled, sliced into rounds
• 1 large ripe avocado — peeled, pitted, sliced or cubed
• ¾ cup toasted walnuts — roughly chopped
• 100 g vegan feta — cubed or crumbled
• Fresh chives or parsley — finely chopped, for garnish
• #Orange-Tahini Vinaigrette;
• 3 tbsp smooth tahini.. 3 tbsp fresh orange juice.. 1 tbsp lemon juice
• 1 tbsp maple syrup.. 1 tbsp extra-virgin olive oil.. 1 tsp orange zest
• 1 small clove garlic — minced very finely.. ½ tsp sea salt
• ¼ tsp black pepper.. 2–3 tbsp water — to thin to desired consistency

👩‍🍳 Instructions

1. 1

   Make the dressing: In a small jar or bowl, whisk together tahini, orange juice, lemon juice, maple syrup, olive oil, orange zest, garlic, salt, and pepper. Add water 1 tbsp at a time, whisking, until smooth, creamy, and pourable. Taste and adjust — more orange for sweetness, more lemon for zing, extra salt to balance. Set aside.

2. 2

   Prep ingredients: Toast walnuts in a dry pan 2–3 minutes until fragrant. Peel and slice citrus carefully — remove all white pith so it’s not bitter. Slice avocado just before assembling so it stays bright and fresh.

3. 3

   Assemble the salad: Arrange greens in a wide bowl or platter. Top with overlapping citrus slices, avocado, walnuts, and vegan feta — distribute evenly and beautifully.

4. 4

   Dress & serve: Drizzle generously with orange-tahini vinaigrette. Sprinkle with chopped chives, a pinch of black pepper, and extra orange zest. Serve immediately — avocado and citrus are best fresh!