Citrus Salad with Fire Cider Vinaigrette
Warmer weather and the intensifying sunshine has us dreaming of summer and craving some bright flavors. As we begin to celebrate the month of the Orange here at Fire Cider HQ we threw together a bright, tangy salad to keep us motivated through the last grey showers of April and May.
We peeled and sliced two oranges, a blood orange, a lemon, an avocado, half a red onion, a handful of raspberries and tossed in a few basil leaves. Layered it all together and drizzled on our vinaigrette.
You could easily use the vinaigrette recipe on your favorite green salad, it's pretty tasty stuff!
4 tbsp freshly squeezed orange juice
2 tsps Dijon mustard
1/2 c. olive oil
1 clove of garlic finely minced
2 tbps Fire Cider African Bronze
1 tsp fresh chopped thyme leaves (or 1/4 tsp dried)
1/2 tsp kosher salt
1/4 tsp black pepper
Whisk all your ingredients together and serve immediately.
You can store leftover dressing in the refrigerator for up to 3 days.