Winter time Citrus Salads

This recipe was written by Sara Scotti, who creates delicious home made meals with our farm boxes every week.

It’s winter and that means citrus, tender greens and avocados are at their best. I was inspired this weekend to make these two unique salads by the fresh Cara Cara oranges, tangerines and beautiful escarole from this week’s farm box. The citrus in these can easily be replaced with what you have on hand. All of the ingredients in these salads comes from the last two or three weekly SavRaw boxes. All of the ingredients in these salads comes from the last two or three weekly SavRaw boxes, with the exception of the crushed pepper in salad 2, which was an Anaheim dried from the summer crop.

Citrus salad 1
2 cups Heirloom lettuce
2 stalks Celery
1/3 cup Fennel
1 White beet, raw thinly sliced
1-2 Tangerines depending on size

Dressing
1/2 tsp crushed pepper
2 TBSP Coconut vinegar
Extra virgin olive like
Salt and pepper to taste

Optional toppings
Hemp seeds
Chia seeds
Sunflower seeds

Chop veggies and mix together in a large bowl. Separate tangerine sections and add to salad. Combine with vinegar, oil, salt and pepper. Crush dried pepper over the salad. Toss until well mixed. Top with seeds as desired.

Citrus salad 2

2 cups Tuscan kale
1/2 cup Escarole
1/2 cup Red Quinoa
1/4 cup Fennel, chopped
1 Cara Cara orange, sectioned
1 Avocado diced
1/2 tsp sea salt

2 TBSP Apple cider vinegar
2 TBSP Scallions
Juice from sectioned orange
Pepper to taste

Massage the kale with a little bit of sea salt and set aside. This step helps break down the enzymes in kale making it less bitter and easier to chew. Over a bowl, remove the peel of the orange with a sharp knife and section the flesh from the membrane. Save the remaining juices and mix with apple cider vinegar, pepper and scallions. Pour dressing in salad and toss until well mixed.