My first post for 2015 is a salad recipe, which is only fitting since I’m starting the year off like a total cliche… I spent January 1st feeling hungover and horrible and useless– and annoyed with myself for wasting one of my few remaining vacation days. On January 2nd I dusted off my juicer and threw in carrots, clementines, beets, an apple, and good chunk of ginger. Over the weekend I organized and purged, dusted, vacuumed, did laundry. We took out the Christmas tree. And I made this salad.
*I’m a big fan of clementines because they’re the perfect snacking size and are way easier to deal with than other oranges, but you can certainly use any kind of orange here.
For each salad serving:
1½ cups butterhead lettuce, torn
About 2 tbsp or so clementine vinaigrette (recipe follows)
¼ cup chopped roasted beets
1/3 avocado, peeled and sliced
½ clementine, peeled, trimmed of excess pith, and roughly chopped
1-2 tbsp hemp seeds
Toss lettuce with a bit of clementine vinaigrette. Add the beets, avocado, chopped clementine, and drizzle on a bit more dressing. Top with hemp seeds.
4 Tb freshly squeezed clementine juice
2 Tb grapeseed oil
1 Tb apple cider vinegar
salt and black pepper, to taste
Whisk all ingredients together, or shake in a tightly closed jar.
Yield: ½ cup