Hands On:

25 minutes

Total Time:

30 minutes

Serves:

Ingredients

¼ cup tightly packed fresh cilantro with stems, plus additional for garnish
¼ cup Soirée traditional feta cheese crumbles
2 ½ tbsp Hy-Vee nonfat plain Greek yogurt
2 tbsp Gustare Vita extra virgin olive oil
1 ½ tbsp Hy-Vee roasted and salted pepitas
1 ½ tbsp Gustare Vita red wine vinegar
1 clove garlic, peeled
1 small shallot, thinly sliced
3 raspberry oranges, peeled and cut into ¼-in.-thick slices
1 navel orange, peeled and cut into ¼-in.-thick slices
2 large ripe avocados, seeded, peeled and sliced
1 tbsp fresh lime juice
Ground sumac, for garnish

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Preparation

Place ¼ cup cilantro, feta cheese, yogurt, olive oil, pepitas, vinegar and garlic in a food processor. Cover and process until smooth. Transfer dressing to a small bowl. Cover and refrigerate until ready to serve.

Fill a small bowl with ice water. Add shallot; let stand for 2 to 3 minutes. Drain and set aside.

To serve, arrange blood and navel orange slices, avocado slices and shallots on a serving platter; drizzle with lime juice. Sprinkle avocado with sumac. Garnish with additional cilantro, if desired. Serve with dressing.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		85
% Daily Value*
Total Fat: 6g		8%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 1mg		0%
Sodium: 38mg		2%
Total Carbohydrate: 7g		2%
	Dietary Fiber: 3g	9%
	Sugars: 4g	7%
Protein: 2g		4%