Summer Salad #1

1. Arugula
2. Iceberg lettuce
3. 1 navel orange
4. Extra virgin olive oil
5. Red pepper flakes
6. Balsamic vinegar
7. Dark soy
8. A sliver of ginger
9. Almonds
10. Black olives
11. Carrots

For the dressing:
1. Zest 1 navel orange into a bowl
2. Mix with EVOO and red pepper flakes
3. Add a dash of balsamic vinegar
4. If you skip the balsamic vinegar, add the chopped sliver of ginger with a dash of dark soy instead

For the salad itself:
1. Preheat the oven to 450 degrees, and set the almonds on a sheet for 3-5 minutes till they're toasted brown
2. Mix arugula and iceberg lettuce
3. Section out the navel orange and cut each section into three - so you have little diced pieces of orange
4. Add shaved carrots to the mix : I shave them using the same peeler I use to peel them (so I get nice thin slices)
5. Drain and add the olives (the salt makes the oranges pop!)
6. Add the dressing, mix, and salt very very lightly.
7. Top with the toasted almonds.

It's such an easy summer salad with an amazing mild orangey flavour to it!