Mexican Citrus Salad w/ Orange-Lime Vinaigrette (Vegan, Gluten-Free, Soy-Free)

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This recipe comes from the Food Blogga.

Mexican Citrus Salad w/ Orange-Lime Vinaigrette

Serves 4

Salad:
1 (12-ounce) bag fresh baby spinach
1 avocado, diced
1 blood orange, peeled and cut into sections
1 pink or ruby red grapefruit, peeled and cut into sections
3 large radishes, thinly sliced
2 Tbsp fresh cilantro, optional
1/8 cup toasted pepitas

Vinaigrette:
2 Tbsp fresh lime juice
2 Tbsp orange juice
1 tsp sugar
¼ tsp ground cumin
1 tsp olive oil
Salt and cayenne pepper, to taste

  • To toast the pepitas, place in a dry skillet over medium heat for 2-3 minutes, until lightly toasted. Remove from pan; set aside.
  • To make the vinaigrette, simply whisk the ingredients together, and set aside.
  • Divide the spinach among 4 plates. Top with avocado, orange, grapefruit, radishes, and cilantro. Drizzle each plate with vinaigrette, and sprinkle with toasted pepitas.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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