This winter escarole citrus salad is officially the star salad of the season! Featuring a variety of bright citrus like grapefruit, tangerine, and blood orange paired with fennel, radish, and creamy avocado. Lightly dressed with a robust and rich extra virgin olive oil Meyer lemon vinaigrette.
A huge thank you to the sponsors of this post, OXO, and California Olive Ranch. I love working with brands that I genuinely use in my healthy kitchen. Thank you for supporting the brands that support Abra’s Kitchen.
We have to talk about salads, like really talk about salads.
I have been eating a salad a day (or close to it) for as long as I can remember. My dinner table growing up was graced with a giant wooden salad bowl overflowing with yummy greens, every single night. Most nights, the salads were quite simple; greens and an extra virgin olive oil based homemade salad dressing. Some nights the salad was the star, filled with a ton of vegetables and grains (like my mom‘s famous tabbouleh salad which was a family favorite). We didn’t grow up with jarred salad dressing, I didn’t even really understand what jar salad dressing was. Extra virgin olive oil, citrus, or vinegar was all that was needed.
