AVOCADO ORANGE SALAD

(Adapted from Cuisine 2008)

¼ cup fresh lime juice
1 T. expeller pressed canola oil
2 t. garlic, minced
2 t. honey
sea salt and pepper to taste
4 avocados, halved, pitted, diced
2 cups orange segments (4-5 oranges)
½ cup red onion thinly sliced
cucumber, sliced lengthwise and very thin

Whisk juice oil garlic honey salt and pepper together in a bowl
Add avocado, orange and onion.
Toss to coat.
Form a little bowl with the sliced cucumber. Scoop salad inside each cucumber bowl.

Health Benefits of Avocado (Adapted from The Whole Foods Encyclopedia)
Eighty-eight percent of an avocado’s calories come from fat – primarily monosaturated fat- which makes avocados an excellent food for the nourishment and building of blood and yin. They are a good source of protein, potassium and vitamin E.

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JICAMA SALAD with
Cucumber and Pineapple (Adapted from Cuisine June 2008)

1 /2 cups jicama, peeled, cut into ¼ strips
1 ½ cups cucumber, seeded and diced
1 ½ cups fresh pineapple, diced
1 cup radishes, sliced into half-moons
Juice of 1 lime
½ t. ancho chile powder or chili powder
sea salt and pepper to taste

Toss all ingredients together in bowl.

Health Benefits of Jicama (Adapted from The Whole Foods Encyclopedia)

Excellent food for digestion and is low in sodium and is a good source of potassium.