Cuban-Style Orange Citrus Avocado Toast Salad

Avocado toast meets salad. An orange citrus vinaigrette has just the right amount of brightness to balance the rich avocado and salty pop of feta.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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4 slices whole-grain or whole wheat bread

2 tablespoons sliced skin-on almonds

1 large avocado, halved, pitted, scooped and quartered

1/3 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette

4 cups mixed baby greens 

1/3 cup crumbled feta cheese

5 radishes, very thinly sliced

Kosher salt

1 small orange, cut into 8 wedges


  1. Preheat the oven to 350 degrees F.
  2. Arrange the bread and almonds on a baking sheet and bake, flipping the bread once, until it?s toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
  3. Mash the avocado with 2 tablespoons of the Cuban Style Orange Citrus Vinaigrette in a small bowl. Spread some of the avocado mixture onto each piece of toast. Quarter each piece of toast and arrange the pieces on 4 plates with the points facing out to make a square.
  4. Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast square. Garnish each salad with 2 orange wedges.