Salad to Go with Scallops or Shrimp

by Maud Hallin

serves 6

2 seedless oranges

3 tablespoons good olive oil

2 tablespoons champagne vinegar

2 finely sliced kefir lime leaves (if you can find them)

2 teaspoons grated fresh ginger

juice from 1 lime, or grated surface of kefir lime

1 cup of green papaya or daikon slivers

1 cup almond slivers for decoration

salt and pepper to taste

add whatever you like, such as lemongrass, garlic or shallots, etc.

6 cups of delicious mixed greens or 4 cups of baby spinach

Remove the outer skin of the oranges. Then remove their white pith and cut them into thin slices, then into quarters. Mix all ingredients but greens and taste. Before serving mix dressing into salad and serve under scallops or prawns.

For extra zip you can add mustard or pomegranate concentrate. If your salad mix includes wild arugula, add something sweet, such as pomegranate juice or some sugar. If pomegranates are in season, sprinkle seeds on the salad.