Bright Citrus and Avocado Fresh Salad with Honey-Lime Dressing

• 5 cups mixed baby greens (spinach, arugula, and romaine)
• 2 medium navel oranges, peeled and segmented
• 1 large grapefruit, peeled and segmented
• 1 large ripe avocado, diced
• 1/4 cup sliced almonds, toasted
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
2. Prepare the citrus by carefully peeling and segmenting the oranges and grapefruit over a bowl to catch juices. Remove any seeds and membranes.
3. In a large salad bowl, combine the mixed baby greens, citrus segments, diced avocado, thinly sliced red onion, and chopped cilantro.
4. Pour the honey-lime dressing over the salad and gently toss to coat all ingredients evenly, taking care not to mash the avocado.
5. Sprinkle the toasted sliced almonds on top for a crunchy finish.
6. Serve immediately to enjoy the freshness and crisp textures. Optionally, garnish with extra cilantro leaves or a lime wedge.

Chef tips

• To segment citrus easily, slice off the top and bottom, then carefully cut away the peel and white pith following the curve of the fruit using a sharp knife.
• Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant; stir frequently to prevent burning.
• If you prefer a sweeter dressing, add an additional 1/2 teaspoon of honey or a splash of orange juice.
• For a nut-free version, substitute toasted pumpkin seeds or omit nuts entirely.