Name: Reverse Your Fatty Liver Orange Avocado Salad
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 cup raw walnuts; 2 Tbsp maple syrup; flaky sea salt to taste; 6 cup mixed greens; 2 cup arugula; 1 navel orange peeled and sliced; 1 blood orange peeled and sliced; 2 avocados peeled and sliced; 1/4 cup Bragg Organic Extra Virgin Olive Oil; 1/8 cup orange juice; cup tahini; 2 Tbsp apple cider vinegar; 2 Tbsp fresh chives chopped; 1 tsp honey; salt and black pepper to taste

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Reverse Your Fatty Liver Orange Avocado Salad

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Prep Time: 10

Cook Time: 10

Ingredients

For the Salad:

2 cup raw walnuts
2 Tbsp maple syrup
flaky sea salt to taste
6 cup mixed greens
2 cup arugula
1 navel orange peeled and sliced
1 blood orange peeled and sliced
2 avocados peeled and sliced

For the Vinaigrette:

1/4 cup Bragg Organic Extra Virgin Olive Oil
1/8 cup orange juice
cup tahini
2 Tbsp apple cider vinegar
2 Tbsp fresh chives chopped
1 tsp honey
salt and black pepper to taste

Instructions

Preheat the oven to 375* F.
Toss the walnuts and honey together on a baking sheet lined with parchment paper.
Bake for 10-12 minutes to toast the walnuts, then sprinkle with the flaky salt.

To Make the Vinaigrette

Combine all dressing ingredients in a blender or mix with a mixer to blend well.

Assemble Salad

Add the greens to a large salad bowl and toss with about half of the vinaigrette.
Add the oranges, avocado and walnuts and enjoy!

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