Winter Citrus Salad with Dates and Almonds
serves 4
Recipe By: organicgirl®
Imagine bringing a burst of freshness to your holiday dinner table with Samantha’s go-to salad recipe. Incorporating seasonal citrus, this light and healthy side dish adds a vibrant touch to any meal, with its simple preparation and fresh ingredients making it perfect for prepping ahead and combining just before serving.
INGREDIENTS
Salad:
- 1 package organicgirl® baby spring mix
- 1/4 cup Lemon Agave Dressing
- 1 cara cara orange
- 1 blood orange
- 1/3 cup chopped pitted medjool dates
- 1/4 cup marcona almonds
Lemon Agave Dressing:
- 4 large lemons, grate 2 lemons and juice all of them
- 1/3 cup blue agave
- 3 tbsp rice wine vinegar
- 1-2 cloves garlic, grated/li>
- 1 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup sunflower or other neutral oil
INSTRUCTIONS
Lemon Agave Dressing:
- Add all ingredients except the olive oil and sunflower oil to a blender. Blend to combine.
- Turn blender on low, remove center cap, and slowly pour oils into the puree.
- Shake or stir before using.
Salad:
- Cut off the top and bottom of the blood orange and cara cara orange so they stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith, removing as little of the inner flesh as possible.
- Holding the citrus over a bowl to catch the juices, cut on either side of the lines of white membrane running pole to pole in order to remove the citrus segments. When all the segments are removed, squeeze any juices left in the membrane into the bowl.
- When ready to prepare, toss spring mix with citrus segments, juice, and lemon.