Drain mandarins; pat dry if using canned.
Dice avocado; toss with a squeeze of lime to prevent browning.
Thinly slice red onion; soak in cold water if desired.
Make the Dressing
In a small jar, combine olive oil, lime juice, honey, Dijon, salt, and pepper.
Shake vigorously until emulsified.
Assemble the Salad
In a large bowl, layer greens, mandarins, avocado, onion, and nuts.
Drizzle with dressing; toss gently to coat.
Top with cheese (if using).
Serve Immediately
Best enjoyed fresh—avocado and greens lose crispness over time.
Serving Suggestions
Classic pairing: With grilled chicken, salmon, or shrimp
Light lunch: Stuffed into a pita or served over quinoa
Holiday side: Alongside roast turkey or ham
Brunch upgrade: With a poached egg on top
Make-Ahead & Storage Tips
Fridge: Store components separately up to 1 day.
Prep ahead: Make dressing and chop veggies; assemble just before eating.
Leftovers: Best eaten same day—avocado browns and greens wilt.
Frequently Asked Questions
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