Guest blogger Jack Mauro brings ES a recipe that proves salad season doesn’t have to end.
Though the temperature is dropping lower and lower with each passing day, it doesn’t mean you have to rearrange your diet around chilis, stews and hot porridge. A delicious means of sneaking summer sunshine into the shortened days, autumnal salads are a light meal that whets an appetite as well as provides necessary nutrition for the upcoming season. We like incorporating fresh citrus into our salads as the boost in vitamin C can mean the difference between being knocked out by the flu, and winning the neighborhood snowball fight. Ramp up the flavor by making your own dressing from scratch—whisking gourmet vinegar and unusual olive oil together with subtle citrus tones.
- 1 head green & purple lettuce, roughly torn
- 2 oranges, peeled and cut into medallions
- 1 avocado, pitted and sliced
- ½ red onion, sliced thinly
- ½ cup fresh cilantro leaves, roughly torn
- ¼ cup sliced pitted green and black olives
- 2 tablespoons blood orange olive oil
- 1 tablespoons white balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey
- Sea salt and black pepper, to taste
- Toss lettuce, oranges, avocado, onion, cilantro, and olives in a medium bowl
- Whisk together the dressing ingredients in a small bowl. Pour over salad and toss gently. Serve immediately. Makes salad for four.