Monterey Peninsula Citrus and Avocado Salad with Honey-Lime Dressing
A refreshing salad combining bright citrus fruits and creamy avocado, highlighted by a zesty honey-lime dressing that captures the essence of Monterey Peninsula’s coastal produce. This mediterranean-inspired salads (gluten free) ready in about 15 minutes blends mixed salad greens, medium, peeled and segmented grapefruit, diced ripe avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4 cups mixed salad greens
- 1 large, peeled and segmented navel orange
- 1 medium, peeled and segmented grapefruit
- 1, diced ripe avocado
- 1/4 small, thinly sliced red onion
- 2 tbsp, chopped fresh cilantro
- 1 tbsp honey
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 4 cups mixed salad greens, 1 large peeled and segmented navel orange, 1 medium peeled and segmented grapefruit, 1 diced ripe avocado, 1/4 thinly sliced red onion, and 2 tbsp chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 1 tbsp honey, 2 tbsp lime juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
- Step 3: Drizzle the honey-lime dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately for best freshness.
Frequently asked questions
How long does Monterey Peninsula Citrus and Avocado Salad with Honey-Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Monterey Peninsula Citrus and Avocado Salad with Honey-Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Monterey Peninsula Citrus and Avocado Salad with Honey-Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Monterey Peninsula Citrus and Avocado Salad with Honey-Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Monterey Peninsula Citrus and Avocado Salad with Honey-Lime Dressing gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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