Spring Citrus Salad

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Prep: 15 mins

Serving: makes 6 servings



 2 TBS Orange Juice

1 TBS Lime Juice

1 TBS Apple Cider Vinegar

1 TBS Honey

1 tsp Dijon Mustard

1 small clove Garlic – minced or pressed

Kosher Salt & Black Pepper

1/3 Cup Extra Virgin Olive Oil


1 large head Bibb Lettuce – leaves separated

1 Blood Orange – peeled and thinly sliced

1 Cara Cara Orange – peeled and thinly sliced

1 Mandarin Orange – peeled and cut into segments

1 Avocado

1 small Shallot – thinly sliced

½ Seedless Cucumber – thinly sliced

Handful Fresh Mint or Parsley – torn

½ Cup Pomegranate Arils

1/3 Cup Walnuts – toasted and roughly chopped



  1. Make the dressing: In a small bowl or jar, whisk or shake together the orange juice, lime juice, vinegar, honey, Dijon and garlic. Season with salt and pepper to taste. While whisking, stream in the olive oil. Taste and adjust for seasoning with salt and pepper and adjust for sweetness with more honey if desired. (Dressing will keep in a sealed jar in the refrigerator for a week.)
  2. Assemble the salad: Layer lettuce with oranges, avocado, shallots, cucumber and fresh herbs. Sprinkle with pomegranate, and walnuts.
  3. To serve: Drizzle with dressing and serve immediately. Enjoy!



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