Mexican Citrus Salad with Orange-Lime Vinaigrette
 
Prep time
Total time
 
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:
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
  1. In a small bowl, whisk together the juices, sugar, oil, and cumin until combined.
  2. Whisk in the salt and cayenne, as desired. (I use just a pinch)
Salad
  1. Divide the spinach or greens between 4 plates.
  2. Top each bed of greens with the avocado, orange, grapefruit, radishes or onion, and cilantro. Sprinkle with the pepitas.
  3. 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.
Nutrition Information
Serving size: ¼ recipe Calories: 230 Fat: 16.1g Saturated fat: 3.1g Carbohydrates: 19.9g Sugar: 9.2g Sodium: 114mg Fiber: 7.2g Protein: 6.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mexican-citrus-salad-orange-lime-vinaigrette