Refreshing Citrus Avocado Salad with Honey-Lime Dressing

• 5 cups mixed salad greens (baby spinach, arugula, and romaine)
• 2 large navel oranges, peeled and segmented
• 1 ruby red grapefruit, peeled and segmented
• 1 large ripe avocado, sliced
• 1/3 cup sliced almonds, toasted
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Instructions

1. Toast the sliced almonds in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside to cool.
2. Prepare the citrus segments by carefully peeling the skin and removing the pith from the oranges and grapefruit. Segment the fruit by cutting between the membranes to release clean segments. Set aside.
3. In a small bowl, whisk together the fresh lime juice, honey, olive oil, ground cumin, salt, and pepper until well combined to make the honey-lime dressing.
4. In a large salad bowl, combine the mixed greens, thinly sliced red onion, and chopped cilantro. Toss lightly to mix the greens evenly.
5. Arrange the citrus segments and avocado slices evenly on top of the greens. Drizzle the honey-lime dressing over the salad just before serving.
6. Sprinkle the toasted almonds over the salad for a crunchy texture and serve immediately.

Chef tips

• For a nut-free option, omit the toasted almonds or substitute with toasted pumpkin seeds.
• Use a sharp knife and a small paring knife to carefully segment citrus for neat, pith-free pieces.
• If fresh lime juice is not available, substitute with fresh lemon juice, adjusting sweetness if needed.
• To prepare this salad ahead, keep dressing separate and add just before serving to maintain freshness and avoid sogginess.