Salinas Valley Harvest Salad with Citrus Dressing

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant salad featuring crisp local greens, ripe tomatoes, and cucumbers tossed in a bright citrus vinaigrette. This California-inspired salad recipe, ready in about 15 minutes, pairs mixed salad greens, cherry tomatoes, cucumber 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 320 calories and feeds 2, 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 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 1/2 avocado
• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp orange juice, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
2. Step 2: In a large bowl, combine 4 cups mixed salad greens, 1 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, and 1/2 avocado.
3. Step 3: Pour the dressing over the salad and toss gently until all ingredients are evenly coated and the avocado is distributed.