I try to keep at least two favorite dressings in my refrigerator every week that I can use on salads and bowls of veggies and protein. Lately it's been miso vinaigrette and lemon vinaigrette.

I pulled together a new salad this week that makes a great base for grilled or sautéed salmon and other protein sources. I created a lime-based dressing for this vegetable and fruit medley. It similar to my lemon vinaigrette, except the lemon juice is swapped out in favor of lime juice.

A quick note about sweetness: I tend to make my dressings a bit on the sweet side however you can easily reduce the sweetener by up to ¼ of the amount and still have a great dressing.

Add to List Print Recipe Pin Recipe

Citrus Avocado Salad {with lime vinaigrette}

This salad is great as a base for grilled or sautéed protein. It also makes a great side salad.

Servings: servings

Calories: 142kcal

Ingredients

6 ounces arugula
6 ounces spring greens
1 large red bell pepper trimmed and thinly sliced into bite-size pieces
½ small red onion trimmed and thinly sliced
1 large avocado sliced into bite-size cubes
2 mandarin oranges peeled, separated and sliced into bite-size pieces
1 large Persian cucumber or other cucumber, diced into bite-size pieces

US Customary - Metric

Instructions

Add the arugula and greens to a large bowl and toss together. If the green leaves are large I sometimes cut them with a scissor or tear them a bit with my hands.
Add the reaming ingredients and toss with large forks or spoons.
When ready to serve, drizzle the lime vinaigrette (recipe below) over the entire salad or dress each salad after portioning it out in separate bowls or plates.
Store leftovers in the refrigerator for a few days.

Nutrition

Add to List Print Recipe Pin Recipe

Lime Vinaigrette

Servings: servings

Calories: 43kcal

Ingredients

2 tablespoons lime juice about 1 large lime
1 tablespoon apple cider vinegar
2 tablespoons maple syrup or honey
1 teaspoon Dijon mustard
¼ cup olives oil

US Customary - Metric

Instructions

Combine all the ingredients in a small blender and process for several seconds until creamy.
Store at room temperature for a few days or in the refrigerator for a few weeks.