Some people say “keep it real.” I say “keep it real food” as in eat real food. I also say keep it seasonal by using ingredients that are in season wherever you are. What does this mean?
Real food means using whole unprocessed ingredients as close to their natural state as possible. And keeping it seasonal means just that ~ eating with the seasons.
Sometimes it’s tricky to know what’s in season, because we have access to so many fruits and vegetables year round.
The best way to learn (aside from Google!), is to frequent your local farmers market. Not only will you see what is in season, you’ll be getting local, hyper-fresh ingredients.
In the summertime think tomatoes, basil, figs, peaches, zucchini and watermelon. In the fall and winter think butternut squash, kale, brussels sprouts and citrus.
Which leads me to this Radicchio, Citrus & Avocado Salad. It’s made with bitter radicchio, sweet citrus, and creamy avocado, all topped with toasted pistachios, mint, and a citrus-curry vinaigrette.
Oranges and avocado go great together!
I love salads year round, and I switch up the ingredients according to what is in season.
So in the wintertime I switch to heartier greens and often add a roasted veg and/or a grain, such as roasted butternut squash or quinoa.
If you also love salads all year long, here are some ideas if you want to make salads during the fall and winter months.
For the base try hearty seasonal ingredients such as:
- kale
- frisee
- endive
- radicchio
- cabbage, raw shredded
- brussels sprouts, raw shredded
Citrus curry vinaigrette
Add a roasted vegetable:
- beets
- carrots
- cauliflower
- sweet potato
- squash, such as butternut, delicata etc.
Toss in a cooked grain for texture variation:
- quinoa
- farro
- fonio
- bulgur
- barley
- wild rice
- wheat berries
Black lentils are my favorite for salads
Include a legume for a main dish:
- beluga lentils
- french lentils
- roasted spiced chickpeas
- other beans such as black, cannellini etc.
PS- learn which lentils are best for salads in my post here!
Try winter fruit such as:
- pear
- apple
- oranges
- grapefruit
- persimmon
- pomegranate
For the dressing you can make a seasonal citrus vinaigrette, maple-mustard dressing, or a robust tahini dressing.
This Tahini Ranch (vegan, GF) is great on hearty salads
Lastly, be sure to add some crunch such as nuts and seeds! I love pumpkin and sunflower seeds, pecans or hazelnuts.
And if you want to get really fancy with the crunch, try my Maple Rosemary Cashews.
I’m sharing my recipe for this Radicchio, Citrus & Avocado Salad. So if you make this recipe or any other from my seasonal salad tips let me know. You can comment below or tag me on Instagram!
Like hearty salads? Try these…
Za’atar Cauliflower & Chickpeas (vegan, GF)
Fall Harvest Salad (vegan, GF)
| Prep Time | 10 minutes |
| Servings |
servings
|
- 1 tbsp red wine vinegar or rice vinegar
- 1 tbsp fresh squeezed orange juice plus more citrus for fresh sliced citrus below
- 2 tbsp extra-virgin olive oil
- 1 pinch curry powder optional
- to taste salt & pepper
- 1 avocado peeled, pitted and chopped
- 2 cups sliced or chopped mixed citrus such as blood, navel and cara cara oranges
- 2 cups julienned radicchio
- 2 tbsp chopped fresh mint
- 2 tbsp chopped toasted pistachios
Ingredients
Vinaigrette ingredients
Salad ingredients
|
|
- make vinaigrette: in a small bowl whisk all vinaigrette ingredients, season to taste with fine pink salt and fresh cracked black pepper
- in a large serving bowl, gently toss avocado, citrus, radicchio and mint with desired amount of dressing; plate salads then top with toasted pistachios to serve
Original recipe created by Jerran Boyer
www.healthnutchefs.com