Cara Cara Oranges

Citrus season in California is always a time I look forward to, and the Cara Cara orange is hitting the farmers market right now at Somers Ranch. This tangy and oh so sweet citrus is a vibrant red orange color, has a berry/citrus like flavor, and boasts so many incredible health benefits. Most of us associate citrus with vitamin C and yes, the vitamin C in Cara Cara oranges does strengthen our immune systems and helps ward off infections, as well as helps stimulate collagen production, which keeps our skin firm and supple. The Cara Cara orange is also a good source of potassium, which is critical for your body to function, helping your heart beat properly, and may even reduce the risk of having a stroke. The gorgeous color is not just enticing to the eye, but also contains an antioxidant that gives the oranges their pink color, and is found in other red and pink fruits. That antioxidant is lycopene – associated with reducing the risk of heart disease, prostate cancer, and macular degeneration. High in fiber, this citrus also aids in digestion and keeping us regular. Let’s make something delicious with these beauties. 

Wild Arugula Salad with Cara Cara Oranges, Avocado, Hemp Hearts, Sunflower Seeds, and Pumpkin Seeds with Cara Cara Dressing 

Yield: 4 Servings

6 cups wild baby arugula
3 Cara Cara oranges 
1 just ripe avocado, pitted, peeled and cut into chunks 
1 tablespoon rice wine vinegar 
¼ teaspoon sea salt 
2 tablespoons hemp hearts 
¼ cup roasted salted sunflower seeds 
¼ cup roasted salted pumpkin seeds 

Dressing

1 tablespoon Dijon mustard 
1 tablespoon maple syrup 
3 tablespoons extra virgin olive oil 
½ teaspoon Maldon sea salt 
½ teaspoon freshly ground black pepper 

Directions: 

1. Place arugula in a large serving bowl. 

2. Peel and cut the oranges into segments. Keep the peel and the juice that accumulates from the segments. Squeeze the peel into the bowl releasing any juice as well. 

3. Add the avocado, rice wine vinegar, and sea salt to the arugula and gently massage the avocado into the arugula. 

4. Add the orange segments to the salad. Do not toss yet. 

5. Measure out ¼ cup of the juice, and add to it the Dijon mustard, maple syrup and whisk to combine. Slowly drizzle in the olive oil and whisk to
combine. 

6. Pour a little of the dressing (you might not need it all!) on the salad, as well as the hemp hearts, sunflower seeds, pumpkin seeds, Maldon, and pepper and gently toss. Serve immediately.