The simplest things are often the best and mother nature gets it right every time! She knows nutrition as well as flavor and doesn't need fancy sauces or processed ingredients to knock out and inspire your tastebuds.
This salad is rich and buttery, light and juicy, crisp and refreshing, a little bit crunchy, protein-savvy and bean-snappy! Enjoy it naked or dressed, on it's own or on a bed of organic leafy greens. This is Pure Food elegance at it's best. ;)
Orange-Avocado Salad with Toasted Pinenuts and Edamame
2 firm but ripe Avocados
2 organic Oranges
2 tbsp toasted Pinenuts
1/2 cup cooked/shelled Edamame
Himalayan Pink Salt & Black Pepper to taste
Bed of Watercress, Arugula, Dandelion Greens or Spinach (optional)
Dressing of choice (optional)
Steam, cool and shell the edamame, set aside.
Gently toast pinenuts over low heat until you just begin to smell their aroma. Remove from heat to cool, set aside until ready to garnish.
Gently slice peel away from oranges and segment them using a small sharp knife. Place segments in a bowl. Slice avocado and add to bowl, squeezing a little extra juice i if needed to prevent the avocado from browning.
Plate orange and avocado as is or on a bed of leafy greens. Sprinkle edamame and toasted pinenuts evenly over the top of each plate. Season with cracked black pepper and pink salt as desired.
*Drizzle dressing of choice lightly over the top if you like, but I prefer this salad simple and naked! You can also squeeze any remaining orange juice over greens. Yum!
Thank you for voting for Buddhas Delight! Orange you glad I said toasted pinenuts? ;)