Crunchy Citrus Salad
For the Crunchy Spiced Seed Mix: 1 tbsp olive, avocado, or sesame oil
For the Crunchy Spiced Seed Mix: 2 tsp maple syrup
For the Crunchy Spiced Seed Mix: Generous pinch coarse sea salt
For the Crunchy Spiced Seed Mix: Generous pinch chipotle powder
For the Crunchy Spiced Seed Mix: ½ cup raw pumpkin seeds
For the Crunchy Spiced Seed Mix: ½ cup raw sunflower seeds
For the Crunchy Spiced Seed Mix: ½ cup white or black sesame seeds, chia seeds, hemp seeds or a mix
For the Citrus Dressing: 1 tablespoon fresh citrus juice
For the Citrus Dressing: 1 tablespoon apple cider vinegar
For the Citrus Dressing: 1 teaspoon maple syrup
For the Citrus Dressing: 3 tablespoons olive oil
For the Citrus Dressing: Pinch each of salt and pepper
For the Salad: 5 ounces arugula
For the Salad: 3 sweet citrus fruits (such as navel oranges, cara caras, blood oranges, grapefruit, pomelo)
For the Salad: ½ cup shaved fennel
For the Salad: ½ cup very thinly sliced red onions
For the Salad: 1 avocado, chopped
Preheat your oven to 350°F and line a baking sheet with parchment paper. Combine oil, maple syrup, salt and chipotle powder in a small bowl and stir until well mixed. Then add the nuts and seeds and mix until well coated. Spread onto the prepared baking sheet. Bake for 6 minutes, flip, and bake for 6-8 minutes more. Spread on a plate to cool down completely. They’ll get crunchier as they cool too. Store in an airtight container at room temperature for up to 3 days.
In the meantime, make the dressing. Combine ingredients in a jar with a lid. Shake for 30 seconds. Set aside.
Prepare citrus fruits by cutting off one end (pole) and then the other. Stand the citrus up on one of those flat sides. Use a paring knife to cut away the peel and pith, revealing the juicy flesh below. Very carefully cut the segments free of their membranes. Repeat until all citrus has been suprémed. Toss together with arugula, fennel, and red onions. When ready to serve, pour dressing over the arugula mix and toss. Finish with avocados and crunchy seeds.
Yield: 4 servings