Baby Greens with Beet Leaves, Soft Boiled Egg and Hot Guava Dressing

Ingredients

For the dressing:

• ½ cup freshly squeezed orange juice
• ¼ habanero chili (more if you like it hot and less if you can’t stand the heat)
• 4 ounces guava paste
• Juice of 2 limes
• 2 tablespoons apple cider vinegar
• ½ cup unsweetened coconut flakes
• Flake sea salt
• Coarsely ground black pepper
• *Hot Guava dressing is AMAZING as a sandwich spread or BBQ dip! Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Stir before serving.

For the salad:

• 4 cups baby Mizuna greens
• 2 cups yellow beet leaves
• 4 soft boiled eggs, halved lengthwise

For the garnish:

• Edible yellow flowers (I used nasturtium, yellow pansies and yellow sweet peas)

Instructions

1. In a blender, add the orange juice, chili, guava paste, lime juice and apple cider vinegar. Blend until smooth (you can add a little water here if you need it…you shouldn’t). Add in coconut flakes and blend until incorporated. If your mixture is too thick for a salad dressing, add just enough water to thin it out. Salt and pepper to taste.
2. Divide the salad greens, beet leaves and boiled egg halves between four plates. Drizzle with the hot guava dressing and garnish with flowers. Serve extra dressing on the side.