I dare you to attach the word “deprivation” to this salad. The bitter blood orange, the earthy miso, the crunchy fennel, the hit of sweet juice and the bite of arugula all come together in a festival of flavors and textures.
Ingredients
- 1/4 cup freshly squeezed orange juice (not blood orange)
- 2 tablespoons white miso paste
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sugar
- 2 teaspoons fresh ginger, grated
- sea salt and freshly-ground black pepper, to taste
- 1/2 pound arugula (or mixed greens)
- 2 fennel bulbs, thinly sliced
- 2 tablespoons fresh mint, finely chopped
- 1 small red onion, peeled and thinly sliced
- 2 blood oranges, peeled and cut into 1/2-inch pieces
- 1 avocado, pitted and sliced
- 2 tablespoons pine nuts, toasted
Instructions
- Shake together orange juice, miso, oil, sugar, ginger and a pinch of salt and pepper in a tight-sealing jar.
- Toss together arugula, fennel, mint and onion. Drizzle dressing over top and toss well. Divide mixture among four plates. Arrange orange sections, avocado, and pine nuts on top.
Servings: 4
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