Good-For-You Avocado, Orange and Daikon Salad with Cumin Lime Vinaigrette
By: Sheri Wetherell
Published: January 14, 2015

It was the cumin lime vinaigrette for this salad recipe that caught my eye. Indeed, as author Terry Walters puts it, "You could dress cardboard with this vinaigrette and I'd devour it," and I would too. Its warm and spicy-sweet flavor from cumin is brightened with the citrusy notes of lemon make this salad dressing a must-make. Featured in her latest cookbook Eat Clean Live Well, this mouthwatering salad is just one of over 175 recipes to inspire your healthy journey while satisfying those cravings. Her cookbook is conveniently arranged by season and also features a wealth of lifestyle tips to creating easy, nutritious and delicious clean food. Also try her tasty Collard Green Sukiyaki with Buckwheat Noodles recipe here.
Avocado, Orange and Daikon Salad with Cumin Lime Vinaigrette
Reprinted with permission from Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell
	Serves 6
 "You could dress cardboard with this vinaigrette and I’d devour it, but you’ll probably prefer this recipe featuring one of my favorite winter salad combinations. Sweet and juicy oranges, creamy rich avocado and pungent daikon make this a cleansing and refreshing raw winter salad."
 VINAIGRETTE
	3 tablespoons extra virgin olive oil
	2 tablespoon lime juice
	1 tablespoon maple syrup
	1⁄2 teaspoon ground cumin
	Sea salt and freshly ground pepper
 SALAD
	2 oranges
	1⁄2 pomegranate
	1⁄2 cup julienned daikon
	1⁄2 cup peeled and julienned watermelon radish
	1⁄2 medium red onion, thinly sliced
	2 avocados, peeled, pitted and sliced into wedges
	1⁄4 cup toasted pine nuts
	In small bowl, whisk together vinaigrette ingredients. Cut skin and pith from orange and slice crosswise into thin rounds. Cut pomegranate in half. Hold one piece at a time, skin-side up, over a bowl. Slap the skin with the back of a wooden spoon to easily remove seeds. Add any
	pomegranate juice from bowl to vinaigrette and whisk to combine.
	In large bowl, combine daikon, watermelon radish, red onion and orange rounds. Drizzle with all but 1 tablespoon vinaigrette and toss to coat and evenly distribute ingredients. Arrange on platter or individual plates. Place avocados in small bowl and drizzle with remaining dressing.
	Arrange on salad, top with pomegranate seeds and pine nuts and serve.
	VARIATION: Use 1 cup daikon radish if you are unable to find watermelon radishes, which can be elusive though well worth the hunt.