Tangerine & Avocado Salad with Roasted Sunflower Kernels

Sometimes I like to keep it light. This week I have been living on turkey soup and this delightful winter-salad-favorite. Citrus and avocado are actually in season in winter, so they are packed with nutrition and flavor. I pair them with some baby kale or another hearty mix of greens and top it off with roasted sunflower seed kernels. After drizzling a little of my go-to balsamic vinaigrette on top, I dive in.

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If you’re curious why I purchased name brand sunflower kernels, the sad truth is that they can be wheat contaminated during the processing. That makes pre-packaged and labeled seeds and nuts safer than bulk, unfortunately.

DSCN1443 This salad couldn’t be easier or, in my opinion, more delicious. Salads are all about balance—finding the perfect combination of flavors and textures. Ideally there is something sweet and something salty, some creaminess and some crunchiness. You want to find flavors that will complement each other without any single one taking center stage. It’s sounds simple, but making a truly fantastic salad takes a little bit of art. Do you have a combination that you’re proud of?

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2 thoughts on “Tangerine & Avocado Salad with Roasted Sunflower Kernels

  1. Pingback: Tangerine & Avocado Salad with Roasted Sunflower Kernels « Keitochan Says:

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