Mexican Citrus Salad with Avocado

Baby Kato


This recipe has been posted here for play in Culinary Quest - Tex Mex. Recipe found at website:

This is not just a salad, it is a crunchy, juicy, sweet, salty, tart, buttery and nutty potluck dazzler.

Note: When 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; then cut along the other side of the section next to the membrane to free the section.

★★★★★ 2 votes
30 Min
No-Cook or Other


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
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, torn into bite-sized pieces (3 cups)
2 cups chopped romaine lettuce
1/2 cup pumpkin seeds (pepitas), toasted
1/2 cup crumbled queso fresco or other soft cheese


1In 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.
2Combine 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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Fruit
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtag: #Tex-Mex - Salad