Monterey Peninsula Citrus and Avocado Salad with Honey-Lime Dressing

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 salad recipe (gluten free), ready in about 15 minutes, pairs mixed salad greens, navel orange, grapefruit 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

• 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

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Instructions

1. 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.
2. 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.
3. Step 3: Drizzle the honey-lime dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately for best freshness.