SALAD INGREDIENTS

• 1 head red leaf lettuce, washed and torn into 2-inch pieces
• ⅓ cup chopped walnuts
• 3 tablespoons pomegranate seeds
• 2 tablespoons toasted pumpkin seeds
• 2 oranges, segmented
• 1 avocado, sliced
• 3-4 tablespoons Citrus Dressing
• Flaky salt

Citrus Dressing

• 1 teaspoon orange zest
• ½ cup orange juice
• 1 tablespoon dijon mustard
• 1 tablespoon honey or maple syrup
• 4 teaspoons curry powder
• 1 cup avocado or extra-virgin olive oil
• ¼ cup packed mint leaves
• ½ teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

DIRECTIONS

• To make the Citrus Dressing, place all ingredients in the Nama C2 and blend for 30 seconds. When finished, taste the dressing with a piece of lettuce, then adjust the seasoning as needed.⁣
• To assemble the salad, place the lettuce, walnuts, pomegranate seeds, and pumpkin seeds in a large mixing bowl. Drizzle two tablespoons of the dressing over the top, then gently dress the greens using your hands or salad tongs until the greens are evenly coated.⁣
• Add more vinaigrette to reach the desired consistency, then place the greens in a serving bowl. Top with the segmented oranges and the avocado slices, along with a generous pinch of flaky salt.⁣

• The remaining vinaigrette lasts for up to one week when it is refrigerated in an air-tight container.
• Use leftover vinaigrette for grain salads, roasted vegetables, or other salads.