flaxseed & fruit solstice salad

The summer solstice is nigh a.k.a. no cook meal season a.k.a. getting to do what I love most which is face-planting into a giant bowl of produce. YEEAH. As a land-locked lady of the north, I never knew avocados and citrus could taste so good until I moved to California. And I've been embracing my overly-enthusiastic and wide-eyed "I'm new here!" tendencies by eating them both on repeat. The magical butteriness of the avocados are perfect contrast to the sweet-tart juicy fruits, while the flaxseeds and olive oil add a savory note that grounds this dish into something substantial and entirely nourishing. Fats are good for that bod and that soul, and don't you ever forget it! Now get out there and enjoy the sunshine while it lasts. 

• 2 large navel oranges
• 2 tbsp flaxseeds, freshly ground
• 1-2 tbsp. good quality olive oil
• 3-4 small mandarin oranges
• 1-2 cups strawberries, halved or sliced
• 1 large avocado, cut into cubes
• 2 tbsp flaxseeds, freshly ground
• 1-2 tbsp. good quality olive oil
• Sea salt, to taste
• Chopped mint or basil, for garnish (optional)

Juice 1 of the naval oranges into a bowl, and add the ground flaxseeds, and 1 tbsp. olive oil. Whisk until fully combined and set aside. The flaxseeds will immediately start to absorb the liquid, so feel free to add more orange juice or olive oil as needed if it gets too thick. 

Peel and segment the remaining orange, and slice into 1 inch chunks (or supreme the orange, if you're feeling fancy and not into that orange skin texture). Peel and segment the mandarins, and chop segments into 2 pieces if they are large. Gently toss the citrus pieces in a large bowl with the strawberries and avocado. Pour over the dressing, and toss gently to combine. Season generously with sea salt, garnish with herbs, and serve! This is best eaten immediately. 

NOTE: Feel free to swap out any seasonal fruit you have on hand. Blueberries, stone fruit, or sturdy melons would all be great substitutes, just aim for 3-4 cups total.