Half-and-Half Citrus Green Salad with Honey-Lime Dressing

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A refreshing salad combining half arugula and half baby spinach leaves, tossed with a bright honey-lime dressing and toasted almonds. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs arugula, baby spinach, almonds, sliced and toasted into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups arugula
• 2 cups baby spinach
• 1/4 cup almonds, sliced and toasted
• 3 tbsp lime juice
• 1 1/2 tbsp honey
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: In a large salad bowl, combine 2 cups fresh arugula and 2 cups fresh baby spinach leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 1 1/2 tbsp honey, 1/4 cup extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing emulsifies and is slightly thickened.
3. Step 3: Pour the honey-lime dressing over the greens and toss gently but thoroughly to coat all leaves evenly.
4. Step 4: Sprinkle 1/4 cup toasted sliced almonds on top for crunch and serve immediately as a light side dish.