About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Greg K says

    In the US NWest pomegranates came in a few days ago along with a very nice
    crop of Clementines (a variant of Mandarin oranges).
    The avocados were the usual unripe crud and I was not in a mood
    to wait 3-4 days for one to ripen. Made toasted/slightly candied
    pecans suggested in a previous post as a substitute. Awesome!
    Just peeled and separated the Clementines and tossed a bit of the
    zest into the dressing.

  2. Carol says

    5 stars
    I used ruby red grapefruit with all membrane taken away and mandarin oranges in place of oranges. I also added very thinly sliced red onion. The salad dressing was awesome.

  3. Mashugana says

    LOVE poppy seed dressing!

    My husband will not eat avocado because he will not try it! Since he is diabetic I use sliced almonds because it has a low glycemic load.

    • Cynthia Kantor says

      Thank you so much for the suggestion, Tori, I do put roasted nuts in my green salad and also omit croutons. I’m a diabetic. this looks so delicious I wanted to reach in until I saw the avocado slices. I truly enjoy your posts, thanks again.

  4. Rita Davis says

    I never knew how to eat pomegranate! Do you swallow the seeds or keep spitting them out while eating the salad? LOL Please tell me!! 🙂

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