Every time I come back from a long vacation, all I want to eat is salad and yogurt. I don’t know about you but when I travel, I tend to eat very little vegetables and a whole bunch of carbs. In my most recent trip to Italy, pasta and pizzas were consumed on the daily with the constant absence of greens (unless does parsley count?). Now that I’m back home, I’m back to preparing large bowls of salads for lunch. This super greens citrus salad is my current salad on routine. Finished with the best sesame vinaigrette and topped with a protein of choice, it is one flavorful salad with everything good for you. Need to detox? Look no further! Here is the meal for you.
**Helpful tips and common mistakes
Since this super greens and citrus salad doesn’t have a protein, it’s all about chopping and tossing together fruits and vegetables; easy, right? Shave some brussels sprouts, toast some sunflower seeds, deseed a pomegranate, and you’re almost ready for lunch.
Since everything is pretty self-explanatory, I’m going to take a minute to describe how to supreme citrus fruits. If you want to orange an orange without the rind and membrane, you want to supreme it. It can be time-consuming, but when you’re biting into your salad and enjoying juicy orange segments with no membrane, it will be worth it.
First, use a sharp paring knife and cut off the two ends of the fruit. A paring knife works best for this method, allowing you to get in between the membrane and fruit with ease.
Next, slice off the pith. You are essentially shaving off the peel of the fruit using a paring knife, removing any pith. Follow the shape of the orange, moving the knife in a circular motion. You want to still keep the round shape of the orange.
Then, slice along one of the membranes, towards the center of the fruit. Slice along the adjacent membrane, releasing the orange segment. Transfer the orange segment to a bowl and repeat with the rest of the segments. Soon you will have a bowl of orange segments, pith and membrane-free. I like to squeeze the juices of the remaining membrane and drink up the goodness as a “job well done.” And there you have it! You are now a professional at supreming citrus fruits!
Now back to the salad. Toss the orange segments with the remaining ingredients, top with sesame seeds, fresh herbs, sunflower seeds, drizzle the salad dressing and you are ready for lunch. I served this super greens citrus salad with roasted chicken, pan-seared salmon, and grilled steak. Really, any type of protein will pair wonderfully with this salad. I’m feeling healthy already, what about you?
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.