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
- Cook & Prep: 45 m
- Serving: 6
-
Contains:
Ingredients (15)
Salad
Tangerine Vinaigrette
Start Cooking
For the Salad
-
Cook the beets in a pot of boiling water for 25 to 30 minutes, until they can be easily pierced by a fork.
-
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.
-
Wash and clean the kale and cilantro.
For the Dressing
-
To prepare the vinaigrette, whisk together the tangerine juice, zest, oil, vinegar, honey (if using), salt, and pepper.
-
To assemble, arrange the salad ingredients in rows. Drizzle the vinaigrette over the salad or serve on the side.
Related
CONTENT
-
Homemade Chummus That Will Have You Convinced Not To Buy Storebou...
-
This Fresh, Light Caesar Salad is the Perfect Midweek Dish
-
The 16 Salads You Need This Summer
-
Make Your July 4th BBQ Low-Key Amazing
-
Spiralized Summer Veggie Salad with Arugula and Avocado (Plus Roa...
-
Spinach Salad with Fennel and Peach
-
Kale Salad with a Miso Tahini Dressing
-
Bitter Radicchio and Peach Salad with Sesame Clusters