A Recipe for Avocado Citrus Salad and Pepita Brittle

We’re sharing this refreshing, delicious, just-in-time for St. Patrick’s day avocado salad on our lifestyle blog today thanks to Pamela Salzman. We love recreating her healthy and seasonal recipes and can’t wait to try this spring salad! Full of invigorating citrus flavor, it’s a yummy & light recipe you can whip up for yourself or for some St. Patty’s day entertaining. The side of pepita brittle will put your guests over the edge! Be ultra festive and serve it up with this green pistachio cocktail!

St. Patrick's Day Salad & Pumpkin Brittle - Inspired by This

Ingredients, serves 6

1 head of butter lettuce, larger leaves torn, smaller leaves left whole

2 medium oranges (I like using Cara Cara or navel)

2 large ripe, but firm avocados, halved, pitted and cut into ¼-inch slices
2 radishes, thinly sliced (preferably the watermelon variety) or jicama

For the Dressing:

½ teaspoon fine grain sea salt + more to finish

freshly ground black pepper to taste

2 Tablespoons white wine vinegar

3 Tablespoons unrefined, cold pressed, extra-virgin olive oil

+some orange juice taken after segmenting oranges (see Step 2)

½ recipe of pepita brittle (recipe below)

1. Cut ½ inch off the bottom (root end) of each head of endive. Separate the leaves and keep under a damp paper towel in the refrigerator until ready to use, up to 4 hours.

2. Slice the stem and bottom ends of the oranges. Stand the oranges on one end, and following the contour of the fruit with a very sharp knife, remove the peel and white pith. Work from top to bottom, rotating the fruit as you go. Then hold each orange over a bowl and carefully slice between the membranes to release the segments in between. Squeeze any juice left in the remaining membrane into a bowl along with any juice from the bowl of the orange segments. You will have approximately 2- 2 ½ Tablespoons.

3. Make the dressing by adding all of the other dressing ingredients to the orange juice. Whisk to combine or place everything in a jar and shake. Set aside.

4. Place the lettuce on a platter. Arrange half the orange segments, avocado slices, and radishes throughout and on top of the lettuce. Drizzle with some of the dressing and toss gently.

5. Place the remaining orange segments, avocado and radishes on top of the salad. Drizzle with remaining dressing and serve with pepita brittle (recipe below) and an additional pinch of sea salt.

Pepita Brittle

1 cup raw, hulled pumpkin seeds, aka pepitas

½ teaspoon sea salt

¼ cup brown rice syrup

1 Tablespoon unrefined virgin coconut oil, melted*

1. Preheat the oven to 325 degrees. Line a small baking sheet with unbleached parchment paper. In a medium bowl, combine pumpkin seeds and sea salt.

2. In a small mixing bowl, whisk together the brown rice syrup and coconut oil until well combined. Pour over the pumpkin seeds and stir to combine.

3. Pour mixture onto baking sheet and spread in to one even layer using a dampened spatula if necessary. Bake for 15-18 minutes or until golden. Allow to cool, break into pieces.

*I melt the coconut oil and the brown rice syrup together in a butter warmer.

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A Recipe for Avocado Citrus Salad and Pepita Brittle

12 responses to “A Recipe for Avocado Citrus Salad and Pepita Brittle”

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