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Reverse Your Fatty Liver Orange Avocado Salad
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Prep Time
10
mins
Cook Time
10
mins
Ingredients
For the Salad:
2
cup
raw walnuts
2
Tbsp
maple syrup
flaky sea salt to taste
6
cup
mixed greens
2
cup
arugula
1
navel orange peeled and sliced
1
blood orange peeled and sliced
2
avocados peeled and sliced
For the Vinaigrette:
1/4
cup
Bragg Organic Extra Virgin Olive Oil
1/8
cup
orange juice
cup
tahini
2
Tbsp
apple cider vinegar
2
Tbsp
fresh chives chopped
1
tsp
honey
salt and black pepper to taste
Instructions
Preheat the oven to 375* F.
Toss the walnuts and honey together on a baking sheet lined with parchment paper.
Bake for 10-12 minutes to toast the walnuts, then sprinkle with the flaky salt.
To Make the Vinaigrette
Combine all dressing ingredients in a blender or mix with a mixer to blend well.
Assemble Salad
Add the greens to a large salad bowl and toss with about half of the vinaigrette.
Add the oranges, avocado and walnuts and enjoy!