Easter Dinner Salad With Herbs, Blood Orange And Avocado

Italian Easter dinner was molto bene! On the menu was home made antipasto, tortellini in a wild mushroom cream sauce, and a bright and beautiful salad full of nutrition and flavor. You can make this salad as a side dish or on it's own. It would be great with some grilled chicken or salmon. 

Salad (serves 6)

1 head of red leaf lettuce, outer leaves removed

One handful of Mache Lettuce

2 avocados

1 cucumber

1 cup cherry tomatoes cut in halts or quarters 

1 cup blood orange peeled and cut into bit size pieces

1 cup crumbled goat cheese

4-5 big mint leave chiffonade

Dressing

2-3 cloves garlic

1 small shallot

8 big mint leaves

1/2 cup cilantro (loosely packed)

1/4 cup extra virgin olive oil

1/4 cup plain unsweetened kefir or yogurt

1/4 cup raw sunflower seeds

1/2 tbsp chia seed

Juice 1 large lemon (around 3 tablespoons)

1/2 tbsp apple cider vinegar

1/4 tsp honey or agave

Orange and lemon rind, 1 strip of each

1/8 tsp each salt and pepper

Put all the ingredients for the dressing in a blender except the olive oil. Blend on low, then switch to high and pour the olive oil in slowly as it blends or a little bit at a time stopping and starting. The chia will help thicken the dressing. Transfer to a container and refrigerate. Assemble the salad and add just enough dressing to lightly coat the leaves. You should have dressing left over and will stay good in the fridge for at least four days.