These colorful salads will brighten up your winter

Want to wake up your taste buds? Add sweet-tart fruit to a savory salad.

All recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Click here for a printer-friendly version of these recipes.


Blood Orange & Avocado Salad

This easy-to-make salad is packed with juicy flavor. Don’t be shy with the herbs. And if you can find Thai basil (sometimes called purple basil), give it a try.

Time: 10 minutes.

Serves 4.

1 head butter lettuce
1 blood, navel, satsuma, or other orange
1 Tbs. fresh lime juice
¼ tsp. kosher salt
1 Tbs. extra-virgin olive oil
1 avocado, sliced
1 serrano chili, thinly sliced (optional)
A handful of fresh basil leaves
A handful of fresh cilantro leaves
A few fresh mint leaves

  1. Tear or cut the lettuce into large, bite-sized pieces.
  2. Peel, quarter, and slice the orange.
  3. In a large bowl, whisk together the lime juice, salt, and oil.
  4. Arrange the lettuce, orange, and avocado on a platter. Spoon the dressing over the salad. Sprinkle with the chili (if using) and herbs.

Per serving (2 cups):

  • Calories: 110
  • Total fat: 9 g
  • Sat fat: 1 g
  • Carbs: 9 g
  • Fiber: 4 g
  • Total sugar: 4 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 125 mg

Kiwi & Radish Salad

A mix of green and gold kiwisif you can find themlooks dazzling in this salad.

Time: 10 minutes.

Serves 4.

2 green and/or gold kiwis
6 radishes
1 Tbs. white miso paste
1 tsp. minced or grated ginger
1 Tbs. rice vinegar
1 Tbs. sunflower or grapeseed oil
6 cups baby arugula, spinach, and/or kale

  1. Peel, quarter, and slice the kiwis. Thinly slice the radishes.
  2. In a large bowl, whisk together the miso, ginger, vinegar, and oil.
  3. Gently toss the salad greens with the dressing. Scatter the kiwis and radishes on top.

Per serving (2 cups):

  • Calories: 80
  • Total fat: 4 g
  • Sat fat: 0 g
  • Carbs: 10 g
  • Fiber: 1 g
  • Total sugar: 7 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 190 mg
Photos: Kate Sherwood/CSPI.

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