INGREDIENTS
- 2 oranges
- 1 red or pink grapefruit
- 4 small roasted potatoes
- 142-g baby spinach baby kale, or beet greens
- 1 pint cherry tomatoes halved
- 12 slices smoked salmon
- 1 avocado sliced
- 1/4 cup sliced almonds
- 100 g feta sliced
Vinaigrette
- 2/3 cup orange juice
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/2 tsp poppy seeds
- 1/4 tsp salt
METHOD
- Slice peel from top and bottom of oranges and grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut citrus into thin rounds. Slice potatoes. Layer citrus slices and potatoes with greens and tomatoes. Top with salmon, avocado, almonds and feta.
- Whisk orange juice with oil, vinegar, Dijon, honey, poppy seeds and salt in a small bowl. Season with fresh pepper. Drizzle over salad.
NUTRITION
Calories 557
Protein 22 g
Carbohydrates 49 g
Fat 33 g
Fibre 10 g
Sodium 972 mg
