Stacked Spring Salad

Début de l'été 2015
food and drink

BY: Heather Trim

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.

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

What to Serve