INGREDIENTS
4–5 citrus fruits of choice (a variety of oranges, blood oranges, clementines, grapefruit, etc.)
3 kiwis, peeled and sliced
1 avocado, thinly sliced
½ cup blackberries
¼ cup roasted and salted pistachios, coarsely chopped
¼ cup pomegranate seeds
¼ cup microgreens of choice
Kosher or fine sea salt
Freshly ground black pepper
1 cup blueberries
¼ cup Marukan Genuine Brewed Rice Vinegar
3 tablespoons honey
1 tablespoon fresh lemon juice
½ cup olive oil
INSTRUCTIONS
Slice the citrus into rounds about ½ inch thick. Cut off the rinds. Spread decoratively on a platter or on 4 individual serving dishes. Add the kiwis, avocado, and blackberries. Sprinkle with pistachios, pomegranate seeds, microgreens, and a pinch of salt and pepper.
Place the blueberries in a large jar or glass. Add the vinegar, honey, lemon juice, olive oil, and a pinch of salt and pepper. Blend using an immersion blender. Serve with the salad. Using an immersion blender, pulse several times until the blueberries are “smashed.”
Notes: Alternatively, you can put the blueberries in a food storage bag and roll with a rolling pin until “smashed”, add to a jar with the vinegar, honey, lemon juice, olive oil, and a pinch of salt and pepper. Shake until blended.
Serves 4
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