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

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 17g; saturated fat 3g; polyunsaturated fat 6g; monounsaturated fat 5g; cholesterol 5mg; sodium 133mg; potassium 399mg; carbohydrates 16g; fiber 4g; sugar 8g; protein 7g; trans fatty acidg; vitamin a 2239IU; vitamin c 33mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 69mcg; vitamin b12mcg; calcium 79mg; iron 2mg.

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