Fresh Tacos with Cilantro
30 minutes
|
4 servings
Citrus and Mint Salad
30 minutes
|
Yield:
6 Servings
Winter isn't just for soups; it's also citrus season! Toss together a Citrus Salad with fresh, organic Mint and Baby Arugula for a flavorful winter lunch or dinner appetizer.
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons orange juice
- 1 tablespoon lemon or lime juice
- 1 tablespoon shallot, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup unsweetened coconut flakes, toasted
- ¼ cup red onion, thinly sliced
- 5 oranges of choice, peeled and sliced (blood and navel oranges pictured)
- 5 ounces Soli Organic Baby Arugula
- ¼ cup Medjool dates, pitted and chopped
- ¼ cup sliced almonds
- ⅛ cup Soli Organic Mint
Directions
- Make the dressing by whisking the olive oil, champagne vinegar, orange juice, lemon or lime juice, shallot, salt, and pepper together.
- Assemble the salad by arranging the Soli Organic Baby Arugula as the base. Layer in the oranges, coconut, onion, dates, almonds, and Soli Organic Mint.
- Pour the dressing over the salad, toss, and enjoy!
Inspired by Feasting at Home
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