Vegan Citrus, Vegetable & Avocado Salad

This salad is incredibly delicous,
fresh, healthy & satisfying!!!

Ingredients:

1/4 cup fresh Mandarin juice

3 tablespoons fresh orange juice*

2 tablespoons fresh lime juice*

1 tablespoon olive oil

1/2 teaspoon pink Himalayan or sea salt

1/4 teaspoon black pepper

3 cups small cauliflower florets

1 avocado, finely chopped

1/2 cup seedless Mandarin orange segments (1 or 2 Mandarins)

1/2 cup seedless orange segments, cut in half (about 1/2 of 1 large orange)

1/2 cup peeled & diced English cucumber

1/4 cup finely diced red onion

2 tablespoons fresh chopped cilantro

2 tablespoon toasted pepitas (pumkin seeds) optional

Method:

Add the juices, oil, salt and pepper to a small bowl or jar. Whisk or shake to blend. Set aside.

Bring a saucepan of of water to a boil. Add the cauliflower florets and blanche for 1 minute. Transfer to a colander. Rinse with cold water and allow to drain.

Add the cauliflower, avocado, oranges, cucumber, onion and cilantro. Pour the juice mixture over all of the vegetables. Gently toss to coat. 

Refigerate for 30 to 60 minutes. Divide into 1 1/2 cup portions. If desired, garnish each portion with a 1/2 tablespoon (1 1/2 teaspoons) of pepitas. Makes 5 cups (4 servings).

*When I purchase bags of limes, oranges and lemons, I zest and juice the fruits. I freeze individual 1 teaspoon & 1 tablespoon portions of the zest in little condiment containers for restaurants. I make ice cubes from the juices that I transfer to freezer bags and store in the freezer. It is convenient and quick to always have juice and zest available. 😀

Notes:

This nutritious & delicious salad is a great side dish or appetizer served with tortilla chips.

If you are not adhering to a vegan diet, it also can be used as an accompaniment for fish, chicken or pork.

For a vegitarian main dish, crumbled cojita or feta cheese may be added.