Grilled Radicchio Avocado Orange Salad (FM)
Recipes | July 26, 2017
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:
- Preheat oven to 400F degrees.
- 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).
- 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.
- Transfer the grilled radicchio onto a plate, top with sliced avocado and orange and drizzle with 2-3 tbsp of the vinaigrette.
- 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:
- 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.
- 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
Private Member |
berkel en rodenrijs, netherland
Cant wait to try this one!
Private Member |
toronto, canada
Can’t wait to make this as well. 🙂
Private Member |
I have to ask…which green chili pepper did you use?
Private Member |
colorado
This was really good! A bit time consuming, but the dressing has great flavor.