It seems like I am often serving tacos or other Mexican food, and (as an afterthought) I realize we need a salad or something green on the side to really count as a serving of vegetables. Three strands of cabbage on a taco doesn’t exactly cut it! So 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!
Mexican Citrus Salad
- 8 ounces fresh spinach leaves 8 to 9 cups
- 6 ounces queso fresco (Mexican cheese) crumbled
- 1 orange peeled and diced
- 1/2 grapefruit peeled and diced (can sub another orange if not a grapefruit fan)
- 1/4 cup peptias (shelled pumpkin seeds)
- 1/2 teaspoon honey
- 1/8 teaspoon chili powder
- salt to taste
- pepper to taste
- 1/4 cup olive oil + extra for the pepitas (above)
- 2 tablespoons fresh orange juice from another orange
- 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.