Ingredients
For the salad:
- 2 Cara Cara pink oranges, (also called Pink Navels), segmented, juice reserved
- 8 organic heirloom carrots, scrubbed and using a vegetable peeler, shaved lengthwise into ribbons
- a few sprigs flat-leaf parsley, coarsely chopped
- roasted sesame seeds, garnish
For the dressing:
- 2 tablespoons almond oil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
- 1 garlic clove, minced
- sea salt and freshly ground pepper, to taste
- 1/2 teaspoon honey
Instructions
- To segment the oranges: cut the top and bottom off the first orange so that you can stand it on a cutting board. Using a small, sharp knife, work your way around the orange, cutting off the peel and pith in strips so the juicy flesh is exposed. Then, holding the peeled orange over a bowl, slice down as close as you can to the sides of each membrane to release the fruit segments. Drop these into the bowl as you go, along with the juice that is released. Repeat with the other orange.
- In a small bowl, whisk together all the dressing ingredients, along with any juice you've collected from segmenting the oranges.
- In a serving bowl, add the carrots and orange segments; toss to mix. Add the parsley to the salad along with the dressing, toss, garnish with sesame seeds and serve.