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Frisée & Citrus Salad on a plate topped with avocado dressing and edible flowers
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5 from 1 vote

Frisée & Citrus Salad

Frisée greens mixed with sliced radishes, sumo citrus and avocado & tahini dressing and topped with edible flowers
Prep Time20 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 264kcal
Author: Chef Cindy

Ingredients

Salad:

  • 1 head frisée greens
  • 1 sumo citrus
  • 6 radishes
  • edible flowers

Dressing:

  • 1 large avocado halved & pitted
  • 1 tablespoon tahini
  • 1 tablespoon fresh basil
  • ¼ cup extra-virgin olive oil
  • ½ lemon juiced
  • 1 teaspoon brown rice syrup or honey
  • 2 tablespoon water more or less for desired consistency
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Instructions

Salad

  • Place frisée greens in a salad spinner - clean, rinse & spin dry.
  • Peel citrus, separate pieces and slice into bite size pieces.
  • Clean radishes & thinly slice.

Avocado Dressing

  • Scoop avocado into the food processor. Add tahini & basil.
  • Process until throughly blended.
  • Dizzle in remaining liquid ingredients.
  • Pulse in salt & pepper to taste.
  • Plate the salad greens and toppings. Drizzle the avocado dressing over the salad and top with edible flowers.

Nutrition

Calories: 264kcal | Carbohydrates: 15g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 326mg | Potassium: 530mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6857IU | Vitamin C: 42mg | Calcium: 67mg | Iron: 1mg