Ingredients
Escarole1 large head, cut into 1” pieces (or any other lettuces you love)
Avocados2, sliced
Cara Cara Oranges2, peeled and sliced
Coconut Flakes1/4 cup unsweetened
Coconut Yogurt1/4 cup unsweetened
Poppy Seeds1 tbsp
Lemon Juice3 tbsp
Flamingo Estate Extra Virgin Olive Oil3 tbsp
Black Pepper1/2 tsp, freshly ground
Sproutshandful
Himalayan Pink Sea Saltto taste
Dill1/4 cup fresh leaves
Seed Brittle(recipe found on the FE website) *optional
Steps
- Place the coconut yogurt, poppy seeds, lemon juice, olive oil and black pepper in a blender and blend until smooth. Season to taste with salt and transfer to a large bowl.
- Add the escarole to the large bowl with the dressing and toss to coat. Add the coconut flakes and sprouts, tossing again.
- Layer they dressed escarole on a platter with the avocado and cara cara slices. Top with crumbles of seed brittle and dill.
- If you’re craving some protein, I love to top this salad off with a fried egg.
Cook a meal for someone you love
