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Packed with fresh ingredients, this crisp salad makes for a light spring side dish. Vinaigrette made with herbs, Mango Habanero Sugar, and Chile Lime Sea Salt is drizzled over top creating a unique spicy-cool flavor.
From The Spice & Tea Exchange®1-2 tsp Mango Habanero Sugar¼ tsp Italian Herb Spice Blend¼ tsp Chile Lime Sea Salt¼ cup Organic Extra Virgin Olive Oil
From the Grocer 2 TBS unsalted pumpkin seeds2 TBS red or wine vinegar1 TBS chopped shallots1 tsp Dijon or coarse grain mustard1 medium jicama, peeled and cut into thin 3” long matchsticks¼ cup fresh cilantro, chopped3 TBS pomegranate seeds2 medium navel oranges, skin and pith removed and cut into segments1 cup diced ripe avocado½ medium fennel bulb, top and core removed, thinly shredded
HEAT a medium non-stick skillet over low heat. Add pumpkin seeds and cook, stirring frequently, until seeds are warmed through and slightly golden brown in color, 4-6 mins. Set aside.COMBINE Mango Habanero Sugar, Italian Herb Spice Blend, Chile Lime Sea Salt, vinegar, shallots, mustard, and Organic Extra Virgin Olive Oil in a small sealable airtight container. Shake vigorously to create vinaigrette. Taste and adjust seasonings if necessary. Chill until ready to use.GENTLY fold together jicama, cilantro, pomegranate seeds, pumpkin seeds, orange segments, avocado, and fennel in a large bowl.DRIZZLE just enough vinaigrette (you may need to re-shake slightly) over prepared salad to create desired amount of flavor.
Yield: 4 servingsTotal Time: 20 mins Prep: 20 minsCook: 0 mins
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