What's in Season
Here's a list of local food you'll find in season throughout the year in Northeast Florida.
This refreshing and easy side dish takes advantage of seasonal vegetables and satsumas.
Ingredients
SERVINGS: 4 Serving(s)
Marinade
- 1/2 cup olive oil
- 1/3 cup fresh satsuma juice
- 2 1/2 tablespoons Nama Shoyu
- 2 1/2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1/4 teaspoon salt
Salad
- 4 cups shredded kale
- 1 cup shredded carrots
- 1 cup shredded beets
- 1 cup diced satsuma
- 1/2 cup sesame seeds for garnish
Instructions
Blend all marinade ingredients together until well combined and slightly emulisfied. Using a whisk or blender are good options. Place chopped kale, carrots, beets and satsuma in a large bowl. Drizzle with marinade and toss until well coated. Garnish salad with sesame seeds.
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