While I enjoy super jacked up salads, sometimes you just need to keep it simple. You know?
This salad is super light and super simple. It’s a perfect compliment to balance some of the heavier foods we tend to eat in the fall and winter; and especially around the holidays. Here is a simple blend of velvety mache and greens, sweet refreshing oranges, and pumpkin seeds toasted in ground coriander. This pretty salad is drizzled with a spicy lime and chile vinaigrette.
This salad is a perfect starter to any meal. It certainly brightens up your palate!
The dressing is simple, too. Lime juice, chile paste, honey, white balsamic vinegar and olive oil keep the greens light and bright!
I love nibbling on this citrusy salad between bites of my main meal. It’s a great palate cleanser! Though I have enjoyed this for my lunch, all on it’s own. It’s sweet and tangy and mildly spicy. It’s one of those salads that makes you instantly feel healthy. Consider it a flavorful dose of vitamin C!
This salad will definitely perk you up on any dreary day.
I especially like to serve this lighter salad with my holiday meals. And it’s a great salad to have for brunch, too!
- 7 ounces of Organic Girl mache blend
- 3 oranges, peeled and sliced into half moons
- ¼ cup of raw pumpkin seeds
- 1 teaspoon of coriander
- ¼ cup of freshly squeezed lime juice
- ⅓ cup plus 1 teaspoon of olive oil
- 2 teaspoons of honey
- ½ teaspoon of chile paste
- 2 teaspoons of white balsamic vinegar
- salt & pepper to taste
- Combine the pumpkin seeds with 1 teaspoon of olive oil and 1 teaspoon of ground coriander.
- Place them in a small non stick frying pan and cook over medium high heat for about 5 minutes, stirring often, until the seeds begin to brown.
- Transfer the seeds to a bowl to cool.
- In another bowl, combine the lime juice, chile paste, honey, balsamic vinegar.
- Whisk in the olive oil and season to taste with salt and pepper.
- Place the mache and oranges in your serving bowl.
- Drizzle a couple of Tablespoons of dressing over the salad and toss.
- Sprinkle with the pumpkin seeds and serve with the additional dressing on the side.
When you eat a delicious piece of fruit, silently give thanks to the farmer who planted the tree.