This zesty salad spans the seasons. It's perfect in the cooler months, when citrus peaks, but also refreshing for summer meals. It serves four people as a side salad, or you can add a protein and make it a meal salad for two. Chicken, shrimp, and tofu all go well with these flavors.
Author: Susan Russo
Recipe type: Salad
Cuisine: Mexican
Serves: 4 servings
Ingredients
Orange-Lime Vinaigrette
2 tablespoon fresh lime juice
2 tablespoon orange juice
1 teaspoon sugar
¼ teaspoon ground cumin
1 teaspoon olive oil
Salt, to taste
Cayenne pepper, to taste
Salad
1 (12-ounce) bag fresh baby spinach or salad greens
1 avocado, diced
1 orange or blood orange, peeled and cut into sections
1 pink or ruby red grapefruit, peeled and cut into sections
3 large radishes or ½ purple onion, thinly sliced
2 tablespoon minced fresh cilantro (optional)
2 tablespoons toasted pepitas (see below)
Instructions
Orange-Lime Vinaigrette
In a small bowl, whisk together the juices, sugar, oil, and cumin until combined.
Whisk in the salt and cayenne, as desired. (I use just a pinch)
Salad
Divide the spinach or greens between 4 plates.
Top each bed of greens with the avocado, orange, grapefruit, radishes or onion, and cilantro. Sprinkle with the pepitas.
Drizzle each salad with about 1 tablespoon of the vinaigrette.
Notes
Toasted Pepitas: Place the pepitas or pumpkin seeds in a dry skillet over medium heat and cook for 2 to 3 minutes, stirring often, until lightly toasted.