Avocado-Apple Salad With Maple-Walnut Vinaigrette

Recipe from Southern Living

More From Southern Living


  • 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
  • Maple-Walnut Vinaigrette


  1. 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.
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