Blood Orange and Avocado Salad with a Citrus Tahini Dressing and Salty Pistachios

makes two meal-sized salads

prep time: 20 minutes

cooking time: n/a


Dressing Ingredients

1 tbsp tahini

2 tbsp orange juice

2 tbsp canola oil or olive

1 tsp maple syrup or honey

1/4 tsp kosher salt

1/4 tsp fresh cracked pepper


Salad Ingredients

1/2 bunch of Lacinato kale, chopped

1/2 head of romaine lettuce, chopped

1/2 orange pepper, thinly sliced

1 blood orange, segmented

1 avocado, sliced

2 green onions, chopped

1/4 cup salted pistachios

salt and pepper


Place the dressing ingredients into a jar with a tight-fitting lid. Shake to combine. 


Wash and prepare the veggies. 


Remove the tough middle vein from the kale and discard. Chop the kale and romaine lettuce, and place into a large bowl. Toss with the dressing.


Add the sliced orange pepper, blood orange segments, sliced avocado, chopped green onions, and pistachios to the lettuce. Season the salad with salt and pepper. Serve.


Makes enough salad for two meal-sized portions. 


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