Never in my life have I seen a man eat a salad as fast as my boyfriend just ate this salad!
As a prolific leaver of greens on his plate – all I can say is this salad must be really good…
Ingredients for the Salad… makes 3 main servings…
4 cups mixed baby greens (I used baby kale and it was delicious)
1 cup peeled fresh mandarins segments
1 cups pecan pieces, roughly chopped
1 cup diced avocado
For the Dressing
3/4 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup orange juice
1 clove garlic
1 Tbsp. agave nectar
1 Tsp. miso paste
1 spring onion
1 Tsp. sea salt.
To make the dressing… blend all dressing ingredients together in a high speed blender until well emulsified. The mixture should be rich and creamy. This recipe makes about 1 cups of dressing which you can refrigerate for up to 10 days. (I am really pleased about this because I am going to make more salads, dress them with this dressing and feed them to my boyfriend… hee hee hee)
Putting the salad together.
In a large bowl, add 1/3 cup dressing and mandarin segments. Toss until well coated. Add the pecans and again coat them well with dressing. Finally, add the greens and (I use my hands for this part) coat well in the dressing.
Serve into plates or bowls and top with diced avocado…
Yummo…. this is different… it is unusual… but it is soooooo good!
Hope you enjoy!
Giving credit where credit is due…
How can I not mention that this is one of Jenny Ross’ recipes from ‘Raw Food Basics’ – tah Jen!