The ingredients for this dish are actually more closely associated with the winter season, but the colors are just so gloriously reminiscent of the springtime Southern California sunshine! Actually, I suppose that winter in SoCal is just as sunshiney… My apologies to all the cold states out there!
If your part of the world is not so sunshiney, make this! It will brighten up your day immediately.
Sunshine Salad
2 golden beets, peeled and 1/2″ diced
1 large yam, peeled and 1/2″ diced
1 cara cara orange or grapefruit, peeled and chopped
1/2 fennel bulb, sliced thin
1 avocado, peeled and diced
drizzle of champagne vinegar
salt and pepper, to taste
- Using a steamer basket, steam yam and beet pieces together until barely tender. Cool.
- In a large bowl, add steamed veggies, fennel, citrus, vinegar, salt and pepper.
- Gently fold in the avocado before serving.
The Clean Plate 