Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Small Plates
- Tagged: Dairy Free, Gluten Free, Vegan
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Recipe Yield: 2-4 Servings
Ingredients
CITRUS-CHILI VINAIGRETTE
- 1/4 cup orange juice
- 2 tbsp. Champagne vinegar (or white wine vinegar)
- 1 tbsp. maple syrup
- 2 tsp. olive oil
- 1/2 tsp. chili powder
SALAD
- 3 cups packed mixed baby greens
- 1 avocado, pitted, peeled, and chopped
- 1 cup diced strawberries
- 1/2 cup pomegranate seeds
- 1/4 cup toasted pine nuts
Instructions
- Combine the vinaigrette ingredients in a cup or small bowl.
- Toss the greens, avocado, strawberries, pomegranate seeds, and pine nuts in a large mixing bowl. Toss in the dressing until evenly coated. Divide the mixture between two bowls and serve immediately.
VARIATION
Add cooked chickpeas, Quick Bacon Crumbles, or Chile-Roasted Tofu to liven up the salad or make it more of a main course. A sprinkle of Pepita Parmesan never hurt anyone, either.
Recipe Nutrition Info
- Calories: 309
- Fat: 24.2g
- Carbs: 23.4g
- Protein: 4g
- Sugar: 10.9g
