Day 133, Feast Day #76 - Quadruple Feast
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| Tastes like summer. |
Takes 5-10 minutes
This salad also is packed with vitamins and minerals including vitamin A, vitamin C, iron, calcium, and a bunch of fiber. I also have a tough time resisting avocados.
Citrus Vinaigrette
- 1 tbsp olive oil oil ~ 125 kcal
- juice of 1/3 navel orange ~ 13 kcal
- juice of 1/2 lemon ~ 4 kcal
- 1 tbsp white wine vinegar ~5 kcal
- 1 tsp honey ~ 20 kcal
- kosher salt to taste (I used 1/2 tsp)
- pepper to taste
Salad
- 2 cups kale (3-4 leaves), just the leafy parts, chopped (I used purple kale) ~ 66 kcal
- 1/3 onion, diced (I used a red onion) ~ 15 kcal
- 2 carrots with tops, the root slice thin and the greens chopped ~ 81 kcal
- 2/3 navel orange, peeled and wedges separated~ 46 kcal
- 1 small avocado, pitted and chopped ~ 250 kcal
- 2 tbsp unsalted sunflower seeds ~ 95 kcal
To make sure your citrus fruits are juicy, roll them against your cutting board with a little pressure. Squeeze the needed parts for juice in a large bowl. Save your half lemon and use it for something else yummy, like a baked fish fillet. You'll be using the rest of that orange shortly.
Add the olive oil, vinegar, honey, salt, and pepper into the large bowl with the juice. Whisk.
Now go ahead and add the rest of your orange, kale, onions, carrots, carrot tops, avocado, and sunflower seeds into the bowl. Mix and eat!
