A bright and super tangy salad. You might lick the plate.
2 tablespoons lime juice (or lemon)
1 teaspoon cumin seeds, lightly toasted and ground
Salt and freshly ground pepper
½ teaspoon Dijon mustard
1 tablespoon walnut oil
2 tablespoons canola oil
1 bunch beets (about 1 pound), scrubbed and roasted, retaining the raw beet greens – chop them as part of the salad.
1 pink grapefruit
1 medium-size or large ripe but firm Hass avocado, sliced
2 tablespoons slivered fresh basil
¼ cup sesame seeds white and/or black
¼ cup flax seed
¼ cup sunflower seeds
1 tsp sea salt