Mexican Citrus Salad with an Orange-Lime Vinaigrette

Susan from Food Blogga

Makes 4 servings. 

Salad:
1 12-ounce bag fresh baby spinach
1 avocado, diced
1 blood orange, peeled and cut into sections
1 pink or ruby red grapefruit, peeled and cut into sections
3 large radishes, thinly sliced
2 Tbsp fresh cilantro, optional
1/8 cup toasted pepitas

Vinaigrette:
2 Tbsp fresh lime juice
2 Tbsp orange juice
1 tsp sugar
¼ tsp ground cumin
1 tsp olive oil
2 tsp white wine vinegar
Salt and cayenne pepper, to taste


To toast the pepitas, place in a dry skillet over medium heat for 2-3 minutes, until lightly toasted. Remove from pan, and set aside.

To make the vinaigrette, simply whisk the ingredients together, and set aside.

Divide the spinach among 4 plates. Top with avocado, orange, grapefruit, radishes, and cilantro. Drizzle each plate with vinaigrette, and sprinkle with toasted pepitas.