Green Smoothie Magic - 132+ Delicious Green Smoothie Recipes That Trim And Slim (27 page)

I think it always goes without saying but just in case you need the reminder, grind on some sea salt and pepper to taste.

Options and variations

To make this a more substantial salad then add a couple of cups of green leaves. I love rocket, tatsoi, watercress or spinach for this salad.

Dressings recommendations

Consider the "
Orange Ginger Vinaigrette
", or a citrus-based dressing.

I have tried this particular salad with many different dressings. From "
Dollop Sweet Cream
" plain, the same cream with pepper and spices, with minced fresh ginger! I have had it with "
Spiced Apricot Vinaigrette
" (I've reproduced this for you below as a gift to you!) "
Mang-nificence
" and plain vinaigrettes such as one with just lemon juice, olive and salt. All good.

Preparing the orange (to 'supreme')

To supreme the orange means to remove the segments from the pith. The best way to do this is to 'top and tail' the orange and then peel it with a knife. The blade takes the peel and the very outside of the pith from the fruit itself.

Now hold the orange in your hand over a bowl (or place it on a chopping board). Place the blade just inside the pith of the segment to separate flesh from white pith. Place the blade down the other side of the segment and as you do, the bit of orange will be set free!

Eventually you'll be left with a wheel of the pith (and a little orange in there that you didn't access.

Since your hand is already wet and orangey squeeze all the remaining juice either into the salad you're preparing, or into a dressing. I can usually manage to harvest about 1-2 tablespoons of juice.

~ · ~

101. Spiced Apricot Vinaigrette

Guess what? This is my 10 year old's favorite vinaigrette. I couldn't believe it when she told me. A sweet concoction with a hint of curry and a good tangy note to balance it. Taste testing and adjusting is a skill you will learn to master when you create more and more delicious dressings and understand how the flavors mix and complement your salads.

The softer your dried apricots become the smoother and rounder the taste and the easier to blend them. So soak them until soft. I actually use organic non-sulfured dried apricots. These are not bright orange (that's what the sulfur does). They are dark orange and brown. The sweetness is sensational. A natural, deep, sweet flavor that you cannot get with the bright orange ones. So see if you can get them. I give them to our girl. They're her kind of candy.

• 3 dried apricots, chopped, soaked 30 mins, reserve the soak water
  
• 1/2 cup good quality wine, champagne or rice vinegar
  
• Either 3 tbsp macadamia or hazelnut oil (or oil of choice)
  
• OR 1/4 cup silken tofu
  
• 2 tsp curry powder (choose mild or med)
  
• 1/4 tsp cumin
  
• 1/4 tsp cardamom
  
• 1/4 tsp sea salt (or more)
  
• Fresh ground pepper to taste (generous)
  

If you need any extra fluid at all, use the soak water.

Blend, test and adjust your spices if necessary. Serve!

Options and variations

• Make this a Spiced Peach Vinaigrette by using 2 dried peach halves soaked.
  
• Make this a Spiced Date Vinaigrette by using 3 medjool dates, soaked.
  

See another 132+ Delicious Salad Recipes just like this one at "
132 Delicious Salads, Dressings And Dips
"!

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