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Recipe Detail Page
Stacked Spring Salad
Early Summer 2015
Although all the ingredients in this salad are familiar, you may not have tried hemp seeds. They are high in protein, fibre and omega fatty acids with a nutty and creamy taste. Purchase them at the health or bulk store and enjoy as a snack or in place of nuts or seeds.
Serves 4
1 large head Belgian endive
1 seedless orange
1 ripe but firm avocado
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) lemon juice
¼ tsp (1 mL) salt
¼ cup (60 mL) very thin strips of red onion
1 tsp (5 mL) hemp seeds, optional
1 Trim endive, then thinly slice lengthwise into long strips. Peel orange, using a knife, and remove all white pith. Thinly slice orange crosswise into circles. Cut avocado into quarters, peel, and remove pit. Slice quarters into long wedges.
2 In a small bowl, whisk oil with lemon juice and salt. If there is any orange left on orange peel, squeeze in 1 tbsp (15 mL) juice.
3 On each salad plate, place one-quarter of the endive. Top with 2 or 3 slices of orange followed by red onion then avocado wedges. Drizzle with dressing; you may not need it all. Sprinkle with hemp seeds.
Serves 4
