Makes: about 1 1/2 cups
Prep Time: 4 minutes
Total Time: 6 minutes
For the Dressing
1/2 cup fresh blood orange juice from 3 blood oranges
1/3 cup granulated sugar or about 1/4 cup honey
2 teaspoons minced shallot, red onion or white onion
1 teaspoon Dijon mustard
1 teaspoon kosher salt or 1/2 teaspoon table salt
pinch xanthan gum
2/3 cup avocado oil or other light flavored oil
1 Tablespoon poppy seeds
For the Salad
4 cups mixed greens
2 cups chopped iceberg lettuce or romaine hearts
1/2 cup blueberries, strawberries or blackberries
1 avocado, peeled, pit removed, diced into 1/2 inch pieces
1. Start Dressing: In a food processor or blender container, add the blood orange juice, honey, shallot, mustard, salt and xanthan gum and process until smooth and well combined, about 30 seconds.
2. Drizzle in Oil: Add oil to the processor through the feed tube hole on top of the processor. (There is a small hole in the bottom to let oil in slowly, used for making mayonnaise and salad dressings.) When all of the oil has been added, let process for 1 minute.
3. Finish Dressing: Add poppy seeds to processor and process or pulse just to combine.
4. Assemble Salad: In a large mixing bowl toss together the greens and iceberg lettuce with about 1/2 of the dressing. Transfer dressed greens to individual serving plates. Divide berries and avocado evenly between plates and arrange on to of the greens. Drizzle with remaining dressing. Serve and enjoy!
