Blood Orange and Radish Salad

 Blood Orange and Radish Salad

 4 Servings | 15-minute Prep Time

Ingredients

5 oz. Arugula

¼ bulb Fresh Fennel, thinly shaved

4-5 Blood Oranges, sliced and peeled with center pulp removed

1 bunch French Radishes, thinly sliced

1 bunch Easter Egg Radishes, thinly sliced

½ c. Crumbled Feta Cheese

½ c. Sunflower Kernels

½ tsp. Ground Cardamom

½ c. Pomegranate Arils (optional)

1 Avocado, sliced (optional)

For Vinaigrette:

¼ c. Fresh Lemon Juice

½ c. Olive Oil

1 Tbsp Honey

Salt, to taste

Pepper, to taste

Instructions

Place arugula and shaved fennel in a large serving dish, toss to combine. Arrange blood orange slices and radish slices over the greens. Sprinkle feta cheese, sunflower kernels, and cardamom on top. Add pomegranate arils and avocado if desired.

For Vinaigrette:

Add lemon juice, olive oil, honey, salt, and pepper to a container that can be covered with a lid. Close the container and shake to create vinaigrette.

Dress and toss salad. Serve immediately.