Salinas Valley Harvest Salad with Citrus Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Serves 2 California cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Salinas Valley Harvest Salad with Citrus Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Salinas Valley Harvest Salad with Citrus Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.

Can I substitute ingredients in Salinas Valley Harvest Salad with Citrus 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 Salinas Valley Harvest Salad with Citrus Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Salinas Valley Harvest Salad with Citrus Dressing?

California salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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