When my son asked me recently what my favorite foods were as a child, I surprised myself by answering, “Salad.” I remember telling someone in second grade that I wouldn’t mind drinking a bottle of olive oil and vinegar. My son thought that was impossible—what seven-year-old would love salad that much? But I did. I was always the one in charge of dressing the greens, and a simple drizzle of good olive oil, vinegar and a pinch of salt was enough to make me happy.
Over the years my salads have become more adventurous, though I still believe the secret is a few reliable dressings and fresh ingredients. I rarely make the same salad twice; I swap components depending on what’s in season and what I have on hand. This spring salad — originally shown with cilantro in a Mexican-themed class — is photographed here without cilantro so it feels versatile. You can serve it for Easter or Passover (omit the brittle if you need strict Passover ingredients), skip the brittle entirely, or make the brittle separately as a lightly sweet, crunchy garnish or snack.
This salad hits all the textures and flavors I love: soft avocado, juicy citrus, crisp radish and crunchy pepita brittle. It also works as a complete light meal — pumpkin seeds add protein, avocados and olive oil supply healthy fats, and oranges provide fresh carbohydrates. Serve it for breakfast, a bright luncheon with a sprinkle of feta and quinoa, or alongside poultry, fish or lamb for dinner. I often made extra when teaching so I’d be sure to have leftovers to enjoy.
Everything here is in season right now, so you can build a very flavorful, nutrient-dense plate with minimal effort. Keep in mind that avocados are best purchased firm and allowed to ripen at home on the counter for a few days. That way they’ll hold their shape when sliced into the salad.
Spring Salad with Oranges, Avocado, Radishes and Pumpkin Seed Brittle
By: Pamela
Servings: 6
Ingredients
- 1 cup raw, hulled pumpkin seeds (pepitas)
- ½ teaspoon sea salt
- ¼ cup brown rice syrup
- 1 Tablespoon unrefined virgin coconut oil, melted*
- 1 large head butter lettuce (tear larger leaves, leave smaller leaves whole)
- 2 medium oranges (Cara Cara or navel recommended)
- 2 ripe but firm avocados, halved, pitted and sliced about ¼-inch thick
- 2 radishes, thinly sliced (watermelon radish preferred) or substitute jicama
- For the dressing:
- ½ teaspoon fine grain sea salt, plus more to finish
- Freshly ground black pepper to taste
- 2 Tablespoons white wine vinegar
- 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- Some reserved orange juice from segmenting the oranges (about 2–2½ Tablespoons)
Instructions
- Make the pepita brittle: Preheat the oven to 325°F. Line a small baking sheet with unbleached parchment paper. In a medium bowl, toss the pumpkin seeds with ½ teaspoon sea salt.
- Whisk the brown rice syrup and melted coconut oil together until combined, then pour over the pumpkin seeds and stir to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet (use a damp spatula if needed). Bake 15–18 minutes or until golden brown. Let cool completely, then break into pieces. Store any extra in an airtight container for up to one week.
- Prepare the oranges: Trim the stem and bottom ends so the orange can stand upright. Using a sharp knife, remove the peel and white pith, following the fruit’s curve. Hold the orange over a bowl and slice between the membranes to release the segments. Squeeze any remaining juice from the membranes into the bowl; you should collect about 2–2½ Tablespoons of juice to use in the dressing.
- Make the dressing: Combine the reserved orange juice with the vinegar, olive oil, ½ teaspoon fine sea salt and freshly ground black pepper to taste. Whisk or shake in a jar until emulsified. Taste and adjust seasoning.
- Arrange lettuce leaves on a large platter. Distribute half of the orange segments, avocado slices and radish over the lettuce. Drizzle with some of the dressing and toss gently to coat.
- Top the salad with the remaining oranges, avocado and radishes. Drizzle with the rest of the dressing, sprinkle with a pinch of sea salt and scatter pieces of pepita brittle on top. You’ll likely use only half the brittle right away—save the remainder for snacking or another salad.
Notes
- *I melt the coconut oil and brown rice syrup together in a small pot or butter warmer before mixing with the seeds.
- This salad pairs well with grilled poultry, fish or lamb, or can be made heartier with crumbled feta and a sprinkle of cooked quinoa for a satisfying luncheon option.
- Buy avocados firm and let them ripen at room temperature for several days so they slice neatly for the salad.
This spring salad is colorful, texturally satisfying and full of fresh flavor. It combines juicy citrus, creamy avocado, crisp radish and crunchy pepita brittle for a balanced plate that’s as nutritious as it is beautiful. The ingredients are simple, seasonal, and easy to swap based on what’s available.
