Crunchy Citrus Avocado Fresh Salad

• 6 cups mixed salad greens (spring mix or baby spinach and arugula)
• 2 ripe avocados, diced
• 2 oranges, peeled and segmented
• 1 small red onion, thinly sliced
• 1/3 cup toasted pepitas (pumpkin seeds)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the citrus segments by peeling the oranges completely, removing any white pith, and carefully slicing between the membranes to extract clean orange segments. Set aside.
2. In a small bowl, whisk together the olive oil, fresh lime juice, honey, and Dijon mustard until well emulsified. Season with salt and pepper to taste. Adjust sweetness or acidity as preferred.
3. In a large salad bowl, combine the mixed greens, thinly sliced red onion, and chopped cilantro.
4. Add the diced avocados and orange segments gently to the greens to avoid mashing the avocado.
5. Pour the prepared lime-honey vinaigrette over the salad and toss lightly until everything is evenly coated.
6. Sprinkle the toasted pepitas evenly on top to add a crunchy texture.
7. Serve immediately to enjoy the fresh textures and vibrant flavors.

Chef tips

• Toast pepitas in a dry skillet over medium heat, stirring frequently until lightly browned and fragrant, about 3-4 minutes. Let cool before adding to salad for extra crunch.
• If fresh oranges are not available, substitute with canned mandarin segments but drain well to avoid sogginess.
• For a protein boost, add grilled shrimp or chickpeas, turning this salad into a more filling meal.
• To keep avocado from browning if preparing ahead, toss diced avocado gently in a little lime juice before adding to salad.