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Inside This Issue
The Power of the Unexpected
Page 1
The Tooth Fairy Goes International Page 2
Foods That Clean Your Teeth
Page 3
Citrus and Avocado Salad
Page 4
DIRECTIONS INGREDIENTS CITRUS AND AVOCADO SALAD
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1 blood, cara cara, or navel orange, sliced 1/8-inch thick and deseeded 1 Meyer or regular lemon, sliced 1/8-inch thick and deseeded 4 tablespoons olive oil, divided 1/4 small red onion, thinly sliced 2 tablespoons fresh lemon juice
1. Heat oven to 425 F. 2. In a rimmed baking sheet, toss citrus slices with 1 tablespoon oil and season with salt and pepper. Roast citrus until lightly charred and caramelized, about 10–15 minutes. Let cool. 3. Meanwhile, in a large mixing bowl, combine onion and lemon juice. Season with salt and let sit for 5 minutes. 4. Add citrus, arugula, and mint to onion mixture. Drizzle with remaining oil, season with salt and pepper to taste, and toss thoroughly. 5. Add avocado, combing very gently to not crush avocado.
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1 bunch arugula
1/2 cup fresh mint leaves 1 avocado, cut into wedges Salt and pepper, to taste
Inspired by Bon Appétit
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