Eosinophilic Esophagitis Friendly Orange-Avocado Salad
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Learn more →Ingredients
4 servings
For the salad
- ¼ cup pepitas (pumpkin seeds)
- 3 navel oranges
- 2 ripe avocados, halved, pitted, and sliced
- 5 oz mixed greens or arugula
- ¼ small red onion, very thinly sliced
For the dressing
- 3 tbsp fresh orange juice (from the supremed oranges)
- 1 tbsp fresh lemon juice
- 1 tsp honey
- ½ tsp dijon mustard
- 3 tbsp extra-virgin olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pepitas and toast, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Transfer to a plate and set aside.
- 2
Working over a bowl to catch the juice, cut the top and bottom off each orange, then slice away the peel and white pith following the curve of the fruit. Hold each orange over the bowl and cut between the membranes to release the segments. Squeeze the spent membranes over the bowl to extract the juice; measure out 3 tbsp of the collected juice for the dressing.
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