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Recipe by Estee Kafra

Citrus Salad

Parve Parve
Easy Easy
4-6 Servings
Allergens

Contains

- Egg

Ingredients

Salad

  • 1 head radicchio, cut into strips

  • 2 cups (approximately) fresh sugar snap peas, trimmed

  • 1 (14-ounce) can Gefen Hearts of Palm, drained and sliced

  • 1 large ripe avocado, peeled and cut into wedges

  • 1 cup (approximately), yellow cherry tomatoes, halved

  • 1 cup gooseberries or seedless green grapes (optional)

  • kosher salt

  • freshly ground black pepper

Dressing

  • 2 tablespoons any fresh citrus fruit juice (I prefer the Ceres brand of juices, using flavors like passion fruit or mango, but you can even use orange juice. I originally used passion fruit, and it’s still my first choice.)

  • 1/2 cup mayonnaise (regular or low fat)

Directions

1.

Place all vegetables in a large salad bowl. Season with kosher salt and freshly ground black pepper.

2.

Blend dressing ingredients together very well to create a smooth consistency. Pour dressing over salad and toss gently before serving.

Notes:

Candied pecans add a nice crunch as well, if you happen to have some on hand. I usually top with orange or lemon zest to create a stronger citrus flavor.
Citrus Salad

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