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Body-Healing Salad with Asian Citrus Vinaigrette

Cristina Ferrare shares a flavorful salad jam-packed with feel-good foods from her cookbook Food for Thought: Recipes for Ultimate Mind & Body Health. The vinaigrette makes more than you might need for this dish, but can be used as a marinade or a stir-fry sauce – just add a little corn starch to thicken.

Body-Healing Salad with Asian Citrus Vinaigrette
Serves 2

Ingredients

For the salad:
1 small sweet potato, peeled and cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
Kosher salt
1 grapefruit, peeled and sectioned
1 ripe avocado, peeled, pitted, and sliced 1/2-inch thick
2 cups organic baby arugula
1 cup baby spinach, well washed
1 heirloom tomato, cored and sliced 1/4 inch thick
2 carrots, peeled and sliced 1/4-inch thick
2 stalks celery, sliced 1/4-inch thick
1 red onion, peeled and thinly sliced
12 whole toasted walnuts, plus more for garnish, optional
1/2 cup halved red grapes
2 fresh figs, sliced lengthwise, optional
Cracked black pepper
1 teaspoon sesame seeds
6 mint leaves

For the Asian citrus vinaigrette:
1 cup orange juice
1 tablespoon lime juice
2 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon sriracha hot sauce
1 small clove garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
1 tablespoon sesame oil
3 tablespoons extra-virgin olive oil

Directions

1. Make the salad: Preheat the oven to 350 degrees.

2. On a rimmed baking sheet, using your hands, coat the sweet potatoes in oil. Sprinkle with salt. Roast until the cubes are tender and have started to caramelize on the sides, about 20 to 30 minutes.

3. Make the vinaigrette: In the base of a blender, blend the orange juice, lime juice, soy sauce, honey, sriracha, garlic, ginger, and salt. With the blender running on medium, slowly add the sesame oil and olive oil until all of the oils have been added.

4. Assemble the salad: On two plates, divide the arugula and spinach. Add 3 to 4 tomato slices on each plate. Alternate 3 slices each of grapefruit and avocado on top of the greens. Scatter the sweet potato, carrots, celery, onion, walnuts, grapes, and a fig, if using. Sprinkle salt, pepper, sesame seeds, and mint over the top.

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