Ingredients
- 6 cups mixed spring greens (like baby spinach, arugula, and lettuce)
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 avocado, sliced
- 1/2 cup sliced strawberries
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted pecans or almonds
- 3 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar or lime juice
- Salt and pepper to taste
Instructions
In a small bowl, whisk together the olive oil, honey, Dijon mustard, white wine vinegar (or lime juice), and a pinch of salt and pepper to make a bright, tangy dressing. In a large salad bowl, combine the mixed greens with the sliced strawberries, red onion, avocado slices, and segmented orange and grapefruit.
Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Sprinkle the toasted nuts on top for a crunchy finish.
Serve immediately as a light, refreshing spring meal or side, ideal with grilled chicken, shrimp, or even a simple quiche for a complete brunch.
Tip Florida Spring: The combination of citrus, avocado, and berries really captures the fresh, vibrant flavors of Florida spring, and the toasted nuts add texture and richness without overpowering the salad.