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 tablespoon fresh cilantro, optional
  • ⅛ cup toasted pepitas
Orange-Lime Vinaigrette:
  • 2 tablespoon fresh lime juice
  • 2 tablespoon orange juice
  • 1 teaspoon sugar
  • ΒΌ teaspoon ground cumin
  • 1 teaspoon olive oil
  • Salt and cayenne pepper, to taste
  1. To toast the pepitas, place in a dry skillet over medium heat for 2-3 minutes, until lightly toasted. Remove from pan; set aside.
  2. To make the vinaigrette, simply whisk the ingredients together, and set aside.
  3. Divide the spinach among 4 plates. Top with avocado, orange, grapefruit, radishes, and cilantro. Drizzle each plate with vinaigrette, and sprinkle with toasted pepitas.
Recipe by Go Dairy Free at