A Recipe for Avocado Citrus Salad and Pepita Brittle

1. Cut ½ inch off the bottom (root end) of each head of endive. Separate the leaves and keep under a damp paper towel in the refrigerator until ready to use, up to 4 hours.

2. Slice the stem and bottom ends of the oranges. Stand the oranges on one end, and following the contour of the fruit with a very sharp knife, remove the peel and white pith. Work from top to bottom, rotating the fruit as you go. Then hold each orange over a bowl and carefully slice between the membranes to release the segments in between. Squeeze any juice left in the remaining membrane into a bowl along with any juice from the bowl of the orange segments. You will have approximately 2- 2 ½ Tablespoons.

3. Make the dressing by adding all of the other dressing ingredients to the orange juice. Whisk to combine or place everything in a jar and shake. Set aside.

4. Place the lettuce on a platter. Arrange half the orange segments, avocado slices, and radishes throughout and on top of the lettuce. Drizzle with some of the dressing and toss gently.

5. Place the remaining orange segments, avocado and radishes on top of the salad. Drizzle with remaining dressing and serve with pepita brittle (recipe below) and an additional pinch of sea salt.

1 cup raw, hulled pumpkin seeds, aka pepitas

½ teaspoon sea salt

¼ cup brown rice syrup

1 Tablespoon unrefined virgin coconut oil, melted*

1. Preheat the oven to 325 degrees. Line a small baking sheet with unbleached parchment paper. In a medium bowl, combine pumpkin seeds and sea salt.

2. In a small mixing bowl, whisk together the brown rice syrup and coconut oil until well combined. Pour over the pumpkin seeds and stir to combine.

3. Pour mixture onto baking sheet and spread in to one even layer using a dampened spatula if necessary. Bake for 15-18 minutes or until golden. Allow to cool, break into pieces.

*I melt the coconut oil and the brown rice syrup together in a butter warmer.