Name: Rainbow Salad with Toasted Pistachio Citrus Vinaigrette
Yield: 8 (as a side dish)
Ingredients: 1 medium lemon; 1 medium lime; 1 medium orange; 1 1/2 tablespoons honey; 1 tablespoon sherry or white wine vinegar; 1/4 cup toasted pistachios, very finely chopped; 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper; 1 tablespoon toasted sesame oil; 1/2 cup + 2 tablespoons extra virgin olive oil; 1 bunch green kale, stemmed and finely chopped; 1 bunch rainbow chard, stems sliced and leaves roughly chopped; 1 cup pomegranate arils; 1/2 cup sliced mandarin oranges; 1 yellow bell pepper, seeded and chopped; 1/2 large avocado, sliced; 1 cup blueberries; 1 small purple sweet potato, roasted and sliced into rounds; 1/2 cup pistachios