Avocado-Apple Salad With Maple-Walnut Vinaigrette

Southern Living
Makes 4 to 6 servings


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6 cups mixed baby greens
2 Gala or Fuji apples, sliced into thin wedges (about 2 cups sliced)
1 cup thinly sliced jícama (about 1/2 medium jícama)
1 cup cubed Monterey Jack cheese
3 tablespoons chopped red onion
1 large avocado, cut into 1-inch cubes
2/3 cup coarsely chopped pecans, toasted


Place greens in a large bowl. Top with apples and next 4 ingredients, arranging them in clusters, if desired. Sprinkle with 1/3 cup pecans. Drizzle with Maple-Walnut Vinaigrette just before serving. Sprinkle with remaining 1/3 cup pecans.

Created date

March 2004