This fairly simple yet colourful and fun salad plays on different textures and flavours of bitter cacao nibs, tender&sweet butter lettuce, tart&chewy dried cherries, creaminess of silky avocado and juicy sweet mandarin orange.
Cacao nibs, aka cocoa nibs, are fermented and crushed bits of dried cacao beans. They are naturally sugar-free and provide a rich source of fiber, protein, healthy fats and minerals.
Vinaigrette | Salad |
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- For the vinaigrette, pulse the cacao nibs in a spice grinder until finely ground, 4 to 5 pulses.
- Combine the ground cocoa nibs and the walnut oil and olive oil in a small saucepan and heat on low until warm and fragrant, 2 to 3 minutes. Turn off the heat.
- Add the vinegar, shallot, salt, and red pepper flakes, and let sit for about 25 minutes. Transfer to a jar, twist on the lid, and shake well until you have a homogeneous-looking dressing.
- Toss lettuce with half of the vinaigrette or to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.
5 comments:
This sounds and looks amazing! I love the addition of cocoa nibs.
Julia x
https://www.thevelvetrunway.com/
...the mandarins is a sweet addition.
Una combinación de ingredientes original que deben imprimir un sabor distinto a la clásica ensalada. La encuentro muy buena.
I really like the colour combination in that plate. I will roast some potatoes tomorrow, methinks, I have a sore throat and need me some hearty food.
That's a very pretty and yummy looking salad!
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