Spring Citrus Salad with Honey Mint Vinaigrette (Fiesta Fridays)
Recipe type: Salad, Appetizer, Side Dish
Cuisine: Mexican, Gluten Free, Vegan, Raw
Prep time: 
Total time: 
Serves: 2 as side salad or 1 as main dish
  • 1 large orange
  • 1 large grapefruit
  • 1 avocado, cored and sliced
  • 1/2 small jicama, skin removed and sliced into thin sticks or squares
Honey Mint Vinaigrette
  • 1/4 cup orange juice (from orange slices)
  • 1/4 cup grapefruit juice (from grapefruit slices)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey
  • 2 tablespoons chopped fresh mint
  • salt and pepper, to taste
  1. Using a sharp knife, cut off both ends of the orange and grapefruit and slice the rind off. Slice along the membrane of each orange and grapefruit slice to remove without any skin. Set aside.
  2. With any remaining orange and grapefruit slices or pulp, squeeze out juice for vinaigrette.
  3. Add the rest of the ingredients for the vinaigrette to a jar and whisk together or close the jar and shake to incorporate.
  4. Arrange orange and grapefruit slices, jicama, and avocado on a platter and pour vinaigrette over everything.
  5. Serve immediately and store any remaining vinaigrette in a closed container in the fridge for up to a week.
Dressing can be made up to two days ahead and stored in an airtight container in the fridge.

Fruit and jicama can also be cut in advance (best if same day) and assembled with freshly cut avocado and dressing before being served.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/04/11/spring-citrus-salad-honey-mint-vinaigrette-fiesta-fridays/