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

Source: Midwest Living


Recipe Summary

30 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

* 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

227 calories; fat 17g; cholesterol 5mg; saturated fat 3g; carbohydrates 16g; mono fat 5g; poly fat 6g; insoluble fiber 4g; sugars 8g; protein 7g; vitamin a 2239.3IU; vitamin c 32.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 69.1mcg; vitamin b12 0.1mcg; sodium 133mg; potassium 399mg; calcium 79mg; iron 1.9mg.