One of our recent posts featured a Winter Salad that was so delicious that it inspired us to make a different version to highlight citrus fruits even more. It’s been raining quite a bit here in So Cal, which is great to get us out of the drought, but it’s been a bit gloomier than we’re used to. This salad and it’s bright colors are so gorgeous and uplifting that we feel it just might put an end to any winter blues from the dreary weather.
Citrus is in the height of its season right now and you can find such sweet tasting varieties of grapefruit, oranges, tangerines, and pomelos. The idea is to use any combination of any citrus fruit and adding the honey helps to bring out the tartness of the citrus. To make this salad Vegan, we used Bee Free Honee for the dressing. It’s so delicious and made from Apples!
Winter Citrus Salad
1 blood orange
Slivered raw almonds
Drizzled Bee Free Honee
A sprinkle of salt
1/3 diced avocado
Peel all the fruits and remove as much of the pith as possible with a sharp paring knife. The easiest way to do this is to cut off both ends of the round fruit so you have a flat surface to stand your fruit upright. Then cut as close to the pulp as possible.
Using a serrated knife, slice the fruits into disks.
Arrange the slices on a plate – mix up the different colors for variety!
Add avocado on top.
Sprinkle with the almonds, drizzle the honee (or honey) and lastly add the salt.
Credits: Author: Jill Uechi // Recipe and Photography: Coco Iv
Winter in California means Citrus! Oranges and grapefruits are everywhere and there are so many varieties to try. Oranges may seem like a boring and all too familiar fruit. However, this super-fruit should not be overlooked! This week we bought some gorgeous blood red oranges that we wanted to incorporate into one of our recipes. Our goal this January is to reset our bodies and eat a plant based diet. Our recipe contributor, Katelyn, found this winter salad recipe from pinchofyum.com that is packed with anti-oxidants and was easy to Veganize. We were so happy with the result! The tofu was a perfect substitute for the chicken and the mint really balanced out the tanginess of the oranges. Not only is this salad healthy and delicious, it is also a beautiful!
Health Benefits of Oranges:
Oranges are a good source of Vitamin C & A, Folate, and Potassium. They help to alkalize the body and stimulate the digestive system, thereby helping to relieve constipation. The high levels of Vitamin C is well know to help to boost the immune system, but oranges also contain polyphenols, a type of anti-oxidant that helps to reduce inflammation and combat viruses and other bacteria. Oranges also help to fight cancer, prevent birth defects, maintain healthy bones and improve your mood.
For the Salad:
1 lb. Tofu (drained and sliced)
2 blood red oranges peeled and cut into pieces
1 avocado, cut into slices
½ cup pomegranate arils
2 cups spinach, torn or cut into small pieces
1 14-ounce can chickpeas, rinsed and drained
1 shallot, thinly sliced
a handful of chopped fresh herbs – we used mint
For the Tofu Marinade:
⅓ cup olive oil
2 tablespoons apple cider vinegar
juice of one half of a lemon
½ teaspoon salt
For the Dressing:
1-2 tablespoons champagne
2 teaspoons Dijon mustard, or other grainy mustard
Whisk marinade ingredients together. Place in a bowl with the tofu, cover and refrigerate for 30 minutes (while prepping other stuff).
Whisk the dressing ingredients together.
Heat the oil in a pan and warm the tofu.
Toss all other salad ingredients, including tofu, together with the dressing! Season with additional salt and pepper and maybe a drizzle of good olive oil.
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero