If you like oranges and the combination of sweet, sour, and spicy flavor, give this whole food salad a go!

*Yields 1 portion

Ingredients for the salad
1 whole radicchio
2 tbsp extra virgin olive oil
salt & pepper
1/2 avocado, sliced
1 orange, cut into smaller pieces
2-3 tbsp of vinaigrette (ingredients further down below)

Instructions:

1. Preheat oven to 400F degrees.
2. Cut the radicchio into quarters and then separate the leaves until you have small chunks of about 2-3 layers (don’t separate the leaves into a single layer).
3. In a medium size bowl combine the radicchio with olive oil and toss until well coated. Spread the leaves onto a large non-stick baking sheet and season the tops with salt & pepper. Bake for 8 minutes.
4. Transfer the grilled radicchio onto a plate, top with sliced avocado and orange and drizzle with 2-3 tbsp of the vinaigrette.
5. You can keep the rest of the vinaigrette in a closed container in the refrigerator for up to 3 days and use it on other salads.

Ingredients for the vinaigrette
1 orange
1/4 tsp orange zest
2 tbsp extra virgin olive oil
1/2 tbsp freshly grated ginger
1 tsp green chili pepper
1 tsp dijon mustard
1/4 tsp cumin
dash of cinnamon
2 tbsp lemon juice
2 tbsp Swerve sweetener  (or 1 tbsp honey)
1 tbsp basil
1 tsp cilantro
Instructions:

1. Grate the orange peel to get the 1/4 tsp orange zest. Then peel the orange, get rid off any seeds and add to a blender.
2. Ad the rest of the ingredients and blend until smooth.

Macros (inluding 3 TBSP of vinaigrette):
Calories: 524.4
Carbs: 32.5 g
Net Carbs: 23.5 g
Fat: 44.8 g
Protein: 4 g