3 tablespoons extra virgin olive oil
2 tablespoon lime juice
1 tablespoon maple syrup
1⁄2 teaspoon ground cumin
Sea salt and freshly ground pepper
1⁄2 cup julienned daikon
1⁄2 cup peeled and julienned watermelon radish
1⁄2 medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced into wedges
1⁄4 cup toasted pine nuts
In small bowl, whisk together vinaigrette ingredients. Cut skin and pith from orange and slice crosswise into thin rounds. Cut pomegranate in half. Hold one piece at a time, skin-side up, over a bowl. Slap the skin with the back of a wooden spoon to easily remove seeds. Add any pomegranate juice from bowl to vinaigrette and whisk to combine.
In large bowl, combine daikon, watermelon radish, red onion and orange rounds. Drizzle with all but 1 tablespoon vinaigrette and toss to coat and evenly distribute ingredients. Arrange on platter or individual plates. Place avocados in small bowl and drizzle with remaining dressing. Arrange on salad, top with pomegranate seeds
and pine nuts and serve.
Variation: Use 1 cup daikon radish if you are unable to find watermelon radishes, which can be elusive though well worth the hunt.
Excerpted from Eat Clean Live Well, Copyright 2014, Terry Walters, Sterling Publishing Co., Inc.
Photos by Julie Bidwell Photography