Citrus and Cacao Nib Salad

Citrus and Cacao Nib Salad
Staff Writer
Taza Chocolate

Citrust and Cacao Nib Salad

This salad has an excellent balance of crunchy, tangy, and creamy, with the orange juice and cacao nibs working to create an exciting flavor profile of chocolate and orange.

4
Servings
486
Calories Per Serving
Deliver Ingredients

Notes

 

Back To Avocado 101!

 

Ingredients

  • 3 Tablespoons orange juice
  • 3 Tablespoons lemon juice
  • 1 Teaspoon balsamic vinegar
  • 1/4 Cup good-quality olive oil
  • 2 Tablespoons Taza Roasted Cacao Nibs
  • Pinch of salt
  • 8 Cups mild salad greens, such as mesclun or red leaf lettuce
  • 1 avocado, sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 Ounces fresh goat cheese

Directions

In a food processor, blend the orange juice, lemon juice, balsamic vinegar, olive oil, nibs, and salt until emulsified. Set aside.

In a large bowl, toss together the greens, peppers, and avocado. Pour the dressing over the salad and gently toss. Sprinkle with the goat cheese and serve.

Nutritional Facts

Total Fat
20g
29%
Sugar
67g
74%
Saturated Fat
15g
63%
Cholesterol
12mg
4%
Carbohydrate, by difference
79g
61%
Protein
6g
13%
Vitamin A, RAE
70µg
10%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
59µg
66%
Calcium, Ca
89mg
9%
Choline, total
27mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
31µg
1%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
45mg
14%
Niacin
1mg
7%
Phosphorus, P
151mg
22%
Selenium, Se
1µg
2%
Sodium, Na
71mg
5%
Water
350g
13%
Zinc, Zn
1mg
13%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.