Happy Friday! Having returned to this side of the world this week, I've finally realized what "jet-lag" means. I've done a great deal of traveling but this was by far the longest haul, and it was so worth it. I hope to share more about my trip to Singapore next week, but in the meantime I want to share my favorite salad with you. Marissa created this dish for the January issue of RUE and when I styled and shot it for the issue, I fell madly in love and have made it numerous times since. It's fresh clean and the perfect start for a little New Year detox.
ORANGE, AVOCADO + SHAVED FENNEL SALAD & LIME-SESAME VINAIGRETTE
1 bunch of watercress
2-3 oranges (segmented)
1 large avocado (peeled and diced)
1 bulb of fennel (halved and finely shaved)
2 T. sliced/crushed almonds (toasted)
2 T. scallions (chopped)
1/4 c. fresh cilantro
zest of one lime
red pepper flakes
1 small clove of garlic (minced)
2 T. rice wine vinegar
juice of one lime
1/2 to 1 t. toasted sesame oil
3 T grapeseed or avocado oil
1/2 T. honey (optional)
salt to taste
Toss together watercress, oranges, avocado, fennel, almonds and scallions.
Whisk together all ingredients for dressing, add to salad and toss to coat.
Garnish with cilantro, lime zest and red pepper flakes.
*I used satsuma and navel oranges, used grapeseed oil instead of avocado, the full amount of sesame oil and opted for the honey - it was perfect*
Back next week with some shots from Singapore and *fingers-crossed* an attempt at making one of the best things I ate there!