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Home » Recipes

Mexican Citrus Salad

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 on 100 Days of Real Food

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Mexican Citrus Salad on 100 Days of Real Food

Mexican Citrus Salad

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!
8 Reviews / 4.5 Average
Prep Time: 10 minutes mins
Cook Time: 0 minutes mins
Total Time: 10 minutes mins
Course: Salads
Cuisine: Mexican
Method: Too Easy
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 people
Save Recipe Saved!

Ingredients
  

Salad

  • 8 ounces fresh spinach leaves (8 to 9 cups)
  • 6 ounces queso fresco (Mexican cheese) (crumbled)
  • 1 orange (peeled and diced)
  • ½ grapefruit (peeled and diced (can sub another orange if not a grapefruit fan))
  • ¼ cup peptias (shelled pumpkin seeds)
  • ½ teaspoon honey
  • ⅛ teaspoon chili powder
  • salt (to taste)
  • pepper (to taste)

Dressing

  • ¼ 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. 
  • 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.

Notes

We recommend organic ingredients when feasible.
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Mexican Citrus Salad on 100 Days of Real Food

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274 shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Sara says

    July 02, 2019 at 8:41 am

    5 stars
    This was delicious! Have made it twice already. Used cotija cheese because that's what I had on hand and it was perfect. Great blend of flavors!

    Reply
  2. Kristin says

    June 25, 2019 at 12:23 pm

    Looks like a delicious winter salad, when grapefruit is in season. In suggestions on seasonal fruit to substitute in summer?

    Reply
  3. Monika @ ispace1.com says

    July 27, 2018 at 1:13 pm

    5 stars
    i am a great fan of mexican food and salads, this recipe gives the best of both worlds especially since i am a vegetarian!

    Reply
  4. Diana says

    June 29, 2018 at 7:04 am

    5 stars
    Yummy! 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. :-)

    Reply
  5. dannie says

    June 11, 2018 at 4:52 am

    4 stars
    Nice vegetarian recipe,I would recommend this to my friend.

    Reply
  6. Sheryl Bergstrom says

    May 31, 2018 at 3:04 am

    5 stars
    Thanks for sharing this amazing salad recipe, I would probably give this a try. This looks delicious and healthy at the same time.

    Reply
  7. Karen says

    May 22, 2018 at 11:39 pm

    5 stars
    Tried 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! :-)

    Reply
  8. michelfrost says

    May 22, 2018 at 7:57 am

    2 stars
    Thanks 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.

    Reply
  9. Mel says

    May 20, 2018 at 7:40 pm

    This 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!

    Reply
  10. Amy H. says

    May 18, 2018 at 2:38 am

    This 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.

    Reply
  11. David says

    May 18, 2018 at 12:15 am

    5 stars
    Hi 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

    Reply
    • Amy H. says

      May 18, 2018 at 2:36 am

      Goat cheese or feta will work well too, IMHO.

      Reply
    • Jason Leake with 100 Days of Real Food says

      May 19, 2018 at 9:51 am

      Hey 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

      Reply
  12. Deepthi Heartah says

    May 16, 2018 at 10:59 pm

    Want to try

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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