From Chow Bella
For the dressing:
zest of 1 small naval orange
zest of 1 small lemon
2 tbsp fresh lemon juice (I used a meyer lemon)
1 tbsp white wine vinegar
1 tbsp grainy Dijon mustard
8 tsp extra virgin olive oil
Pinch of stevia (optional)
Salt and pepper
1. Add all the ingredients to a shaker jar and shake away! If you want to mix it by hand, add zest, juice, vinegar, and mustard together in a bowl. Slowly drizzle in the oil while whisking. Season to taste with salt and pepper.
For the salad:
2 red grapefruit*
4 small cara cara oranges*
4 small naval oranges*
2 cups shredded red cabbage
4 stalks of celery, diced
4 cups baby spinach
2 cups shredded carrots
1 medium avocado, peeled, pitted, and sliced
1. To prepare the citrus: cut the stem and opposite end off of the fruit. Stand the fruit on the cut side. With a paring knife, trim the peel off, cutting below the white pith. To make grapefruit supremes, cut the wedge-shaped flesh between each membrane. For the oranges, cut in half lengthwise, then cut across to make half-moons. I like to supreme the grapefruit because the membrane is less tender than that of the oranges.
2. Salad can be arranged on single serving plates or on a large platter. Place down several alternativng layers of spinach, celery, cabbage, carrots, oranges, and grapefruit. Arrange avocado slices over the top. Drizzle the dressing over and serve.
*Please watch the video link below for instruction on how I cut the citrus. Plus you'll learn a recipe for Beet and Blood Orange Salad which looks divine!Â
https://www.youtube.com/watch?v=7pxQsvSeCB8