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INGREDIENTS:
4 cups arugula
½ cup blackberries
⅓ cup diced jicama
2 navel oranges, segmented
1 blood orange, sliced or segmented
1 avocado, sliced
Citrus Vinaigrette:
2 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
2 Tbsp Pasolivo Citrus Olive Oil
1 tsp. honey
½ tsp. red pepper flakes
salt & pepper to taste
4 cups arugula
½ cup blackberries
⅓ cup diced jicama
2 navel oranges, segmented
1 blood orange, sliced or segmented
1 avocado, sliced
Citrus Vinaigrette:
2 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
2 Tbsp Pasolivo Citrus Olive Oil
1 tsp. honey
½ tsp. red pepper flakes
salt & pepper to taste
DIRECTIONS:
In a large bowl, add arugula, blackberries, jicama, segmented oranges, blood orange, and avocado.
In a small bowl, add orange juice, lemon juice, citrus olive oil, honey, red pepper flakes, salt, and pepper to taste. Whisk together until smooth.
The original recipe can be found here: http://www.joyfulhealthyeats.com/summer-citrus-avocado-salad/
In a large bowl, add arugula, blackberries, jicama, segmented oranges, blood orange, and avocado.
In a small bowl, add orange juice, lemon juice, citrus olive oil, honey, red pepper flakes, salt, and pepper to taste. Whisk together until smooth.
The original recipe can be found here: http://www.joyfulhealthyeats.com/summer-citrus-avocado-salad/
