By Chef Jerran Boyer for HealthNutChefs.com

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Citrus, Avocado & Radicchio Salad

Radicchio with mixed citrus, avocado, mint, toasted pistachios and a curry-citrus vinaigrette

CourseAppetizer, Brunch, Lunch, Salad, Sides
CuisineAmerican
Keywordanti-inflammatory, dairy free, diabetes friendly, fall/autumn, gluten free, grain free, healthy, kosher, low sugar, paleo, raw, salads, vegan, Whole 30, winter

Servings	Prep Time
2servings	10minutes

Servings	Prep Time
2servings	10minutes

Ingredients

Vinaigrette ingredients

1tbsp red wine vinegar or rice vinegar
1tbsp fresh squeezed orange juiceplus more citrus for fresh sliced citrus below
2tbsp extra-virgin olive oil
1pinch curry powderoptional
to taste salt & pepper

Salad ingredients

1 avocadopeeled, pitted and chopped
2cups sliced or chopped mixed citrussuch as blood, navel and cara cara oranges
2cups julienned radicchio
2tbsp chopped fresh mint
2tbsp chopped toasted pistachios

Instructions

make vinaigrette: in a small bowl whisk all vinaigrette ingredients, season to taste with fine pink salt and fresh cracked black pepper
in a large serving bowl, gently toss avocado, citrus, radicchio and mint with desired amount of dressing; plate salads then top with toasted pistachios to serve

Recipe Notes

Original recipe created by Jerran Boyer
www.healthnutchefs.com