Make the dressing: In a small bowl or jar, whisk or shake together the orange juice, lime juice, vinegar, honey, Dijon and garlic. Season with salt and pepper to taste. While whisking, stream in the olive oil. Taste and adjust for seasoning with salt and pepper and adjust for sweetness with more honey if desired. (Dressing will keep in a sealed jar in the refrigerator for a week.)
Assemble the salad: Layer lettuce with oranges, avocado, shallots, cucumber and fresh herbs. Sprinkle with pomegranate, walnuts and crispy chickpeas.
To serve: Drizzle with dressing and serve immediately. Enjoy!
If you want to save time and make this citrus salad quick and easy, you can use plain (un-crisped) chickpeas. Simply rinse and drain the chickpeas then add them to the salad as is.
If you aren’t a fan of chickpeas, you can substitute rotisserie chicken or salmon for the chickpeas! Or, if you are looking for a protein boost, feel free to use both chickpeas and chicken or salmon!
Make sure you remove as much of the white pith around the oranges as possible to avoid any bitter taste.
To supreme citrus (or cut into segments):
· Trim ends. Set citrus on clean work surface and trim off the ends with a sharp knife.· Remove peel. Following the shape of the citrus’s sphere, slice off the peel and pith in long sections.· Slice into segments. Set the fruit on its side and use a sharp knife to cut towards the center, along the membrane. Next, slice along the adjacent membrane until the cuts meet to release the segment. *Nutritional information includes dressing, but does not include crispy chickpeas.