Napa Cabbage Hearts, Avocado & Citrus Salad

Serves: 6
Total Time: 20 min.

INGREDIENTS:

1 napa cabbage heart 
1 tangerine or tangelo
1 blood orange
1 cara cara orange
1 ripe avocado
1/2 c sliced almonds
4 oz sugar snap peas, sliced on the bias
white sesame seeds for garnish
flaked salt for garnish

MISO VINAIGRETTE:

1/2 t grated fresh ginger
3 t brown sugar
1 T soy sauce
2 T rice wine vinegar
1/4 c sunflower oil
1 garlic clove, grated
1 t light miso paste

Preparation:

For dressing, whisk all ingredients together in a small bowl and set aside. To assemble salad, begin by tearing the napa cabbage heart into large pieces and arranging on a platter. For the citrus, first slice the ends off each fruit. Then, with the fruit standing on one end, follow the contour of the rind with your knife and slice it off from top to bottom, repeating as you turn it. You are effectively peeling the pith and rind off the citrus and should be left with three naked round fruits. Next, slice them into rounds and layer on the platter. Open avocado, remove pit and peel off skin, then slice into wedges. Tuck the avocado slices in and around the fruit on the platter. Finally, sprinkle almonds and sliced snap peas over salad. Pour dressing over, then garnish with the salt flakes and sesame seeds.