Cilantro-Infused Escarole Salad with Zesty Citrus Dressing Ingredients: - 1 large head escarole, washed and torn into bite-sized pieces - 1 cup fresh cilantro leaves, chopped - 1 small red onion, thinly sliced - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup radishes, thinly sliced - 1/4 cup toasted pumpkin seeds (pepitas) For the Zesty Citrus Dressing: - 1/4 cup fresh orange juice - 2 tablespoons fresh lime juice - 1 tablespoon honey or agave syrup - 1 teaspoon Dijon mustard - 1/4 cup extra virgin olive oil - Salt and black pepper to taste Instructions: 1. In a large salad bowl, combine the escarole, chopped cilantro, red onion, cherry tomatoes, avocado, and radishes. 2. In a separate bowl or jar, whisk together the orange juice, lime juice, honey/agave, Dijon mustard, and olive oil. Season with salt and pepper to taste. 3. Drizzle the dressing over the salad and gently toss to combine all ingredients. 4. Sprinkle the toasted pumpkin seeds on top before serving for added crunch. 5. Serve immediately and enjoy! Nutrition Value (per serving, makes 4 servings): - Calories: 210 - Protein: 4g - Carbohydrates: 18g - Dietary Fiber: 8g - Sugars: 5g - Fat: 15g - Saturated Fat: 2g - Sodium: 150mg - Vitamin A: 30% DV - Vitamin C: 35% DV - Calcium: 8% DV - Iron: 10% DV (Note: Nutritional values are approximate and can vary based on ingredient quantities and variations.)