Citrus Grain Salad

Way back in the day I found a recipe for a salad with brussels sprouts, orange segments, red onion, and avocado. So. Tasty. My mom just told me she's making a similar salad to bring to our Thanksgiving, so it inspired me to use these flavors for my lunch this week. And on a completely unrelated note, we got as a gift some unique spice mixes, one of which is a "Coastal California Fennel Pollen Rub" with sugar, salt, orange peel, coriander, fennel, onion, garlic, paprika, and chiles. I've been waiting to use it for the perfect dish. And this seemed like it.

Citrus Grain Salad (serves 5)

1 1/4 cups any grains you want (I used quinoa, bulgar, and wheat berries) cooked according to package directions
1 head butter lettuce, washed and torn into small pieces
1 cup packed parsley leaves, chopped
1/2 cup diced red onion
1/3 cup sunflower seeds, lightly toasted
2 oranges, peeled and chopped
1 recipe feta cheese
1 avocado, diced
Juice of 1 lime
Juice of 1 lemon
2 Tbls. olive oil
2 Tbls. white wine vinegar
A healthy amount of the aforementioned spice mixture, or make your own with similar spices

Start pressing the tofu. Cook the grains according to package directions. While they are cooking, prepare the lettuce, parsley, onion, sunflower seeds, and oranges.

Then prepare the cheese.

Whisk together the citrus juices, olive oil, vinegar, and spices and set aside.

When the grains are done, cool and combine with the rest of the ingredients, except the avocado. Toss with dressing.

Add the avocado on top just before serving.