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
Ingredients
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
Dressing
- 1/4 cup olive oil, + extra for the pepitas (above)
- 2 tablespoons fresh orange juice, from another orange
Instructions
-
Add the spinach to a large bowl and toss with the crumbled cheese, diced orange, and grapefruit.
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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.
Recipe Notes
We recommend organic ingredients when feasible.
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Deepthi Heartah
May 16, 2018 at 10:59 pmWant to try
David
May 18, 2018 at 12:15 amHi Lisa,
This salad looks great, I would never have thought to put salad with Mexican dishes. I am currently in Australia and I have never heard of Mexican cheese , can you please tell me what other cheeses this is similar too ?
thanks so much
David
Amy H.
May 18, 2018 at 2:36 amGoat cheese or feta will work well too, IMHO.
Jason Leake with 100 Days of Real Food
May 19, 2018 at 9:51 amHey David – Queso Fresco is a mild white cheese that feels light and a little spongy. As Amy suggested, you could sub goat cheese or feta, but those will both have a stronger, tangier flavor. – Jason
Amy H.
May 18, 2018 at 2:38 amThis looks almost exactly like the salad I get at Mixt Greens once or twice a month! It’s delicious. If I can get it, I add (raw) jicama too, and sometime some small pieces of red onion or shallots.
Mel
May 20, 2018 at 7:40 pmThis is perfect timing- we just got back from Mexico and I have spinach coming up in my garden. I loved how pumpkin seeds were such a big part of Mexican cuisine. And I love an excuse to use my spinach. Thanks!
michelfrost
May 22, 2018 at 7:57 amThanks for sharing this recipe. It looks very beautiful and delicious. It is a best for health.
I also searching a food dishes because I am a foody person. Thanks….Keep sharing this type blog.
Karen
May 22, 2018 at 11:39 pmTried this tonight, to accompany tacos. It was super yummy. Wonderful combination of refreshing citrus, spicy nuts, creamy cheese and crunchy greens. Tasty way to get more veg. Two thumbs up! :-)
Sheryl Bergstrom
May 31, 2018 at 3:04 amThanks for sharing this amazing salad recipe, I would probably give this a try. This looks delicious and healthy at the same time.
dannie
June 11, 2018 at 4:52 amNice vegetarian recipe,I would recommend this to my friend.
Diana
June 29, 2018 at 7:04 amYummy! I have a daughter with a dairy allergy so we just left the cheese out and it was still delicious. (Not to mention that I’m also in Australia and don’t think we can get Queso Fresco easily anyway.)
Very likely going to become my go to side of veggies to serve with quesadillas – going on my meal plan for a second time this week. :-)
Monika @ ispace1.com
July 27, 2018 at 1:13 pmi am a great fan of mexican food and salads, this recipe gives the best of both worlds especially since i am a vegetarian!