Salsa Salad with Citrus Vinaigrette

Salsa Salad With Citrus Vinaigrette from Salsa! by Sharon O'Connor

From Salsa! by Sharon O'Connor

Composed of fresh salsa ingredients, the gorgeous salad is full of vibrant flavor.

    Citrus Vinaigrette
  • ½ cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro
  • 1 jalepeno, seeded and minced
  • ½ cup extra-virgin olive oil
  • Salt to taste
  • 2 avocados, pitted, peeled, and cut into slices
  • 2 oranges, segmented
  • ¼ jicama, peeled and cut into 2-inch matchsticks
  • ½ red onion, thinly sliced
  • 4 handfuls mixed baby greens or lettuce leaves torn into bite-sized pieces
  • 1 head radicchio or endive, leaves separated
  • 1 cup pear or cherry tomatoes
  • Toasted Spicy Pepitas(recipe follows)

In a large bowl, whisk together all the vinaigrette ingredients. On a cutting board, cut the orange segments into bite-sized pieces. Transfer them to the vinaigrette bowl and add all the remaining ingredients. Stir to blend and set aside.

Arrange the radicchio or endive and the baby greens or lettuce among 4 plates. Using a slotted spoon, transfer the avocado, orange, jicama, and onion from the vinaigrette to the greens. Top with some tomatoes. Drizzle some vinaigrette over salad, and sprinkle the pepitas on top.

Make 4 servings

Spicy Toasted Pepitas
An irresistible combination of sweet, salt, spice, and crunch! These healthy pumpkin seeds are also a delightful nubble with drinks.

  • 2 tablespoons sugar
  • 1 teaspoon ancho chili powder
  • ¼ teaspoon salt
  • 1 cup pepitas (hulled raw green pumpkin seeds)
In a small bawl, combine the sugar, ancho chili powder, and salt.

In a large dry skillet over medium heat, toss the seeds for about 5 minutes, or until they are light golden. Sprinkle the seeds with the sugar mixture and toss until glazed. Remove the pan from heat and let the seeds cool in the pan. Serve warm or at room temperature.
Makes 1 cup