Ingredients
- 3 cups baby arugula, coarsely chopped
- 1 fennel bulb, thinly sliced
- 1 large mandarin orange, cut into 1" pieces
- 1 red grapefruit, cut into 1" pieces
- 1 ripe but firm avocado, sliced
- 2 tbsp toasted pine nuts
- 8-10 mint leaves, chopped
Lemon Maple Vinaigrette Ingredients
- 1 large lemon, juiced
- 2 tbsp tahini, or olive oil
- 1 tbsp maple syrup
- ½ tsp dijon mustard
- ½ tsp garlic powder
- salt and pepper, to taste
Method
- Add all ingredients for the salad to a large plate or bowl.
- Add the ingredients for the dressing to a jar and use a fork to whisk and combine, or add to a blender and puree until smooth and frothy, for a thicker, fluffier dressing.
- Pour the dressing over the salad right before serving and toss to combine.
Nutrition
Serving 1servingCalories 242kcalCarbohydrates 27gProtein 5gFat 15gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 7gSodium 50mgPotassium 790mgFiber 8gSugar 13gVitamin A 1463IUVitamin C 55mgCalcium 110mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
