Tangerine Kiwi Salad

Juicy citrus is not only sweet and delicious, it’s also full of Vitamin C and contains compounds that have anti-inflammatory and antioxidant effects.

Serves 2

2 kiwis, peeled, sliced thin
2 tangerines (or other citrus), peeled, sections separated
1 stalk celery, sliced on the diagonal
1/4 cup toasted, sliced almonds*
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
sea salt and fresh pepper
baby greens

1. Whisk together the oil, vinegar, honey, salt and pepper.
2. Toss the kiwi, tangerine, and celery together with the greens and vinaigrette in a bowl. Divide among 2 plates and sprinkle with toasted almonds. Or place the greens on two plates and artfully arrange the kiwi, tangerine, sliced almonds, and celery slices, then drizzle with the vinaigrette.

*To toast sliced almonds: Heat oven to 350°F. Arrange almonds on a rimmed baking sheet and toast 5 – 8 minutes until fragrant and lightly browned. Remove from pan and let cool.