I was in the mood for a plate full of goodness– so I made this! Tons of fresh (RAW) veggies and fruit, it’s sweet/salty/tangy with a hint of heat. It’s simple to make and only takes a few minutes to prep. Confession- I’m really into my mandoline right now- I have been topping off almost all of our meals with shaved onion, radish, apples, pears… or really anything I find in my fridge. C-A-N-T S-T-O-P! (I use one that looks similar to this)
I made the vinaigrette using one of my favorite oils–avocado oil. I LOVE incorporating it in our diet because it is A) delicious and B) really good for fueling our bodies. There are so many benefits to consuming avocados, especially in a plant-based diet and so many of those benefits come directly from it’s oil.
Benefits of avocado oil:
For one it helps give our bodies their essential fatty acids (EFAs) that fuel many necessary functions in our body. Avocado oil has the same healthy monounsaturated oleic acid (omega-9) as olive oil.
It’s anti-inflammatory– helping to prevent damage to arterial walls, lowering the risk of heart disease caused by plaque deposits. Less inflammation in the arteries means that it also aids in keeping blood pressure at healthy levels.
Avocado oil is among the top five foods highest in vitamin E. Vitamin E is a fat soluble vitamin that is known for improving skin and eye health, strengthening the immune system, providing defense against oxidative damage to cells caused by free-radicals, improving memory and mental acuity, as well as increasing the overall efficiency of the digestive tract. Yes please!
Aids in weight loss- Because avocado oil is packed with the vitamins and EFAs that improve digestion, you’ll get more energy from the other foods you eat with it, making it easier to take part in physical activities that you otherwise might not feel like doing.
Moral of the story. Use avocado oil. It’s the bomb!
- 5 radishes
- 1 medium cucumber
- 1 avocado
- ¼ red onion
- 2 large carrots
- 2 to 3 naval oranges
- 1 lemon
- ¼ cup avocado oil
- ½ teaspoon thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon raw agave
- Himalayan salt
- Cracked black pepper
- Cayan pepper- dash
- Wash and trim all vegetables- then peel carrots and onion.
- Use mandoline to slice radish, cucumber, onion and carrots. Set aside in large mixing bowl.
- Peel and slice avocado and 1-2 oranges into bite size chunks- add to mixing bowl with veggies.
- Squeeze 1 lemon and 1 orange juice into a separate small bowl, and add avocado oil, Dijon mustard, agave, thyme and a few shakes of Himalayan salt.
- Drizzle about half of dressing over salad, toss and add more dressing if desired.
- Top off with cracked black pepper, Himalayan salt and cayenne pepper.
* If you are taking on the go- hold off dressing the salad until you're ready to eat.