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Fresh Fruit Salad with Pumpkin Seed Vinaigrette

Presented by Conscious Cuisine®
Makes four servings

Salad
2 segmented, peeled oranges
1 segmented, peeled grapefruit
2 segmented, peeled blood oranges
1/2 cup julienned jícama, about 1/4 of a jícama
1/2 head of romaine, cut into thin slices
4 tsp. toasted, shelled pumpkin seeds, sprinkled with 1/2-tsp. chili powder
1/2 of an avocado, cut into 8 slices

Dressing
1 cup fresh orange juice
1 tbs. fresh limejuice
2 tsp. fresh lemon juice
1/4 tsp. chili powder

For the salad, in a mixing bowl, toss the oranges, grapefruit, jícama, romaine and pumpkin seeds.

For the dressing, in a mixing bowl, whisk together the dressing ingredients and set aside. Toss the salad with the dressing.

To serve, divide the salad among four plates. Lay two spears of avocado on top of each salad.

Per serving:
Calories 150; Protein 3 g; Total Fat 5 g; Saturated Fat 1 g; Carbohydrates 25 g; Dietary Fiber 5 g; Cholesterol 0 mg; Sodium 5 mg