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mexican citrus salad with avocado

(2 ratings)
BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

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

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(2 ratings)
yield 8 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For mexican citrus salad with avocado

  • 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, 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

How To Make mexican citrus salad with avocado

  • 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.
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