Mexican Citrus Salad
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Mexican Citrus Salad
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This citrus salad is my new go-to side item that perfectly complements the flavors of tacos, burritos, quesadillas, or whatever your heart desires. Enjoy!
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Ingredients
Salad
- 8 ounces spinach 8 to 9 cups, fresh leaves
- 6 ounces queso fresco crumbled, Mexican cheese
- 1 orange peeled and diced
- 1/2 grapefruit peeled and diced (can sub another orange if not a grapefruit fan)
- 1/4 cup pumpkin seeds shelled, aka pepitas
- 1/2 teaspoon honey
- 1/8 teaspoon chili powder
- salt to taste
- black pepper to taste
Dressing
- 1/4 cup olive oil + extra for the pepitas (above)
- 2 tablespoons orange juice from another orange, fresh
Instructions
- Add the spinach to a large bowl and toss with the crumbled cheese, diced orange, and grapefruit.
- In a small skillet over medium-low heat, stir together the pepitas, honey, chili powder, and a few drops of olive oil. Cook while stirring until they begin making a popping sound and turn golden brown. Immediately transfer to a plate or bowl to cool for a minute or two. Add to salad along with some salt and pepper (to taste).
- In a small jar with a tight-fitting lid, shake together the olive oil and orange juice to emulsify the dressing. Toss with salad and serve. If not serving right away, store dressing, orange, and grapefruit pieces separately.
Notes
- We recommend organic ingredients when feasible.
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