Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoon lime juice
1 tablespoon maple syrup
1⁄2 teaspoon ground cumin
Sea salt and freshly ground pepper

Salad
2 oranges
1⁄2 pomegranate
1⁄2 cup julienned daikon
1⁄2 cup peeled and julienned watermelon radish
1⁄2 medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced into wedges
1⁄4 cup toasted pine nuts

In small bowl, whisk together vinaigrette ingredients. Cut skin and pith from orange and slice crosswise into thin rounds. Cut pomegranate in half. Hold one piece at a time, skin-side up, over a bowl. Slap the skin with the back of a wooden spoon to easily remove seeds. Add any pomegranate juice from bowl to vinaigrette and whisk to combine. 

In large bowl, combine daikon, watermelon radish, red onion and orange rounds. Drizzle with all but 1 tablespoon vinaigrette and toss to coat and evenly distribute ingredients. Arrange on platter or individual plates. Place avocados in small bowl and drizzle with remaining dressing. Arrange on salad, top with pomegranate seeds and pine nuts and serve. Serves 6

Excerpted from Eat Clean Live Well, Copyright Terry Walters, Sterling Publishing Co., Inc. Photos by Julie Bidwell Photography.