I call this a “power” salad because it’s loaded with proteins and healthy vegetables. The antioxidants from the beets and kale, as well as the good fat from the avocado, make this salad a nutrient-dense meal. Of course, it’s also delicious, with perfectly balanced flavors, and the citrus in the vinaigrette gives it a sweet and unexpected note.
Power Salad with Tangerine Vinaigrette
Recipe By Sina Mizrahi
- Cooking and Prep: 45 m
- Serves: 6
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Contains:
Ingredients (15)
Salad
Tangerine Vinaigrette
Start Cooking
For the Salad
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Cook the beets in a pot of boiling water for 25 to 30 minutes, until they can be easily pierced by a fork.
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Meanwhile, bring a small saucepan of water to a boil. Add the edamame and cook for 2 to 3 minutes. Drain and then immediately rinse the edamame under cold water.
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Wash and clean the kale and cilantro.
For the Dressing
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To prepare the vinaigrette, whisk together the tangerine juice, zest, oil, vinegar, honey (if using), salt, and pepper.
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To assemble, arrange the salad ingredients in rows. Drizzle the vinaigrette over the salad or serve on the side.
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