Mexican Citrus Salad with Avocado | Midwest Living
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Mexican Citrus Salad with Avocado

Mexican Citrus Salad with Avocado

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  • Makes: 8 servings
  • Yield: 8 cups
  • Total Time 30 mins

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It's not just a salad--it's a crunchy, juicy, sweet, salty, tart, buttery, nutty potluck dazzler.

Ingredients

  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 3 tablespoons vegetable oil
  • 1 tablespoon finely snipped flat-leaf Italian parsley
  • 1 tablespoon minced shallot
  • 1 tablespoon honey
  • Salt
  • Ground black pepper
  • 1 cup bite-size strips peeled jicama
  • 1 medium grapefruit, peeled and sectioned*
  • 1 medium orange, peeled and sectioned*
  • 1/2 cup thinly sliced red onion
  • 1 avocado, halved, seeded and cut up
  • 3 cups torn Boston or bibb lettuce
  • 2 cups chopped romaine lettuce
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 1/2 cup crumbled queso fresco, soft goat cheese (chevre) or feta cheese

Directions

  1. In a medium bowl, whisk together the lime and orange juice, oil, parsley, shallot and honey. Season with salt and pepper. Add the jicama, grapefruit, orange, red onion and avocado; toss gently to combine.
  2. Combine the Boston and romaine lettuce in a serving bowl or on a platter. Spoon the dressed ingredients over the lettuce. Top with pumpkin seeds and queso fresco.

Tip

  • * Sectioning Citrus Cut off a slice from both ends of the fruit. Cut away the peel and the white part of the rind, working from top to bottom. Tip the fruit to its side and cut into the center between one section and the membrane. Cut along the other side of the section next to the membrane to free the section.

Nutrition Facts

(Mexican Citrus Salad with Avocado)

Servings Per Recipe 8, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 16, Niacin (mg) 1, Polyunsaturated fat (g) 6, fiber (g) 4, Trans fatty acid (g) 0, pro. (g) 7, Cobalamin (Vit. B12) (µg) 0, sugar (g) 8, Folate (µg) 69, Fat, total (g) 17, vit. C (mg) 33, Potassium (mg) 399, cal. (kcal) 227, vit. A (IU) 2239, sodium (mg) 133, sat. fat (g) 3, Riboflavin (mg) 0, iron (mg) 2, calcium (mg) 79, chol. (mg) 5, Thiamin (mg) 0

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