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Eat This Now: Radish, Orange, and Avocado Salad

With this post, we kick off our partnership with cooking instructor and certified holistic health counselor Pamela Salzman. This is exciting for a couple of reasons. For one, Salzman shares our love of a good meal and our passion for a whole-foods diet. Second, we’ll be bringing you some really tasty dishes each month. First up: a bright, fresh radish, orange, and avocado salad that’s perfect for early spring.

We feel lucky to have snagged this busy business lady, whose clients range from A-list actresses to stay-at-home moms and who runs her own popular blog and regularly contributes to other publications (you may have seen her on The Chalkboard). In June, Salzman makes her cookbook debut, with the publication of Kitchen Matters (available now for preorder), but you don’t have to wait until then to try her recipes. Just keep reading!

Radish Orange and Avocado Salad Recipe

Radish, Orange, and Avocado Salad

Serves 6

For the salad

1 head of butter lettuce, larger leaves torn, smaller leaves left whole
2 medium oranges (I like using Cara Cara or navel.)
2 ripe, but firm avocados, halved, pitted and cut into ¼-inch slices
2 radishes, thinly sliced (preferably the watermelon variety) or jicama

For the dressing

½ t fine grain sea salt plus more to finish
Freshly ground black pepper to taste
2 T white wine vinegar
3 T unrefined, cold-pressed, extra-virgin olive oil
Some orange juice taken after segmenting oranges (See step 2.)

1. Cut ½ inch off the bottom (root end) of each head of endive. Separate the leaves and keep under a damp paper towel in the refrigerator until ready to use, up to 4 hours.

2. Slice the stem and bottom ends of the oranges. Stand the oranges on one end, and following the contour of the fruit with a very sharp knife, remove the peel and white pith. Work from top to bottom, rotating the fruit as you go. Then hold each orange over a bowl and carefully slice between the membranes to release the segments in between. Squeeze any juice left in the remaining membrane into a bowl along with any juice from the bowl of orange segments. You will have approximately 2-2½ tablespoons.

3. Make the dressing by adding all of the other dressing ingredients to the orange juice. Whisk to combine or place everything in a jar and shake. Set aside.

4. Place the lettuce on a platter. Arrange half the orange segments, avocado slices, and radishes throughout and on top of the lettuce. Drizzle with some of the dressing and toss gently.

5. Place the remaining orange segments, avocado and radishes on top of the salad. Drizzle with remaining dressing and serve with pepita brittle (recipe below) and an additional pinch of sea salt.

Pepita Brittle

½ t sea salt
¼ c brown rice syrup
1 T unrefined virgin coconut oil, melted*

1. Preheat the oven to 325°. Line a small baking sheet with unbleached parchment paper.

2. In a medium bowl, combine pumpkin seeds and sea salt.

3. In a small mixing bowl, whisk together the brown rice syrup and coconut oil until well combined. Pour over the pumpkin seeds and stir to combine.

4. Pour mixture onto baking sheet and spread into one even layer using a dampened spatula if necessary. Bake 15-18 minutes or until golden.

5. Allow to cool; break into pieces.

*I melt the coconut oil and brown rice syrup together in a butter warmer.

Photos: Portrait, Amy Neunsinger; salad, Carla Choy

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