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Pico de Gallo Endive

Adapted from The Vegetable Bin, Octopus Press.

 

3 Oranges

6 Tbsp lime juice

1 Tbsp Olive Oil

1 Tbsp Honey

A few pinches of cumin

A few pinches of cayenne

1 bunch green onion chopped or one red onion (whole)

1 curly head of endive (escarole) or some other hardy lettuce

1/2 bunch parsley chopped

1/2 bunch cilantro chopped

1 tomato diced

1 oz pea shoots

some chopped nuts – walnuts – great with sunflower seeds too.

Salt & pepper to taste

*if you have fresh or dried mint you should add a few dashes of that as well. Mint is the complimentary herb to cilantro: they play well together.

 

Squeeze the juice outta 1 orange to mix with the lime juice. Or if you are using fresh limes squeeze the juice outta the lime too.

 Mix lime & orange juice with honey, cumin, cayenne, salt and pepper.

This next depends on what type of onion you are using: green onion chop it and place in a salad bowl. If you are using the red be sure to remove skin and leave whole. Either way, make sure allow the mixture you just combined to marinate for 30 minutes.

Peel and slice remaining oranges.

Add the endive (escarole) or some other hardy lettuce  (that has been torn into mouth sized pieces) to the salad bowl with the oranges.

Sprinkle parsley, cilantro, and your choice of chopped nut or seed over the top.

It is also great with sliced avocado or mango.

If like ya meat add some leftover chicken or pork.

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