Blood Orange Salad | Sunkist hk-en

Blood Orange Salad

By Brandi Milloy

Number of servings

Salad Ingredients

5 oz bag of arugula
bunch asparagus, tender parts chopped into 3” pieces
cup fresh spring peas
watermelon radishes, thinly sliced
Persian cucumbers, cubed
cup micro greens or sprouts
Sunkist® Blood oranges, segmented
avocado, pitted and cubed
oz. block feta, cubed
Fresh herbs, for garnish (basil & mint)
Edible flowers, for garnish

Dressing Ingredients

3 tbsp. apple cider vinegar
1 Sunkist® Blood orange, juiced
1 tbsp. honey
Large handful or fresh basil & dill, chopped
.25 cup olive oil
.5 tsp. Salt
.25 tsp. Pepper

Salad

Directions

Into a large bowl, layer the arugula, asparagus, peas, radishes, cucumbers, micro greens, blood orange segments, avocado and feta cheese. Garnish with fresh basil, mint leaves and edible flowers.

Dressing

Directions

To make the citrus vinaigrette: Into a mason jar add all of the ingredients and shake. Taste dressing and add more salt or olive oil as needed. Pour dressing all over salad right before serving.