Sunny Mexico Citrus & Avocado Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, refreshing salad bursting with zesty citrus and creamy avocado, perfect for a bright, sun-drenched day. This mexican-inspired salads (vegan) ready in about 15 minutes pairs Romaine lettuce, Avocado, Orange 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, chopped Romaine lettuce
• 2, diced Avocado
• 1, segmented Orange
• 1/4 cup, thinly sliced Red onion
• 1/4 cup, toasted Pumpkin seeds
• 3 tbsp Olive oil
• 2 tbsp Lime juice
• 1 tbsp Honey
• 1/2 tsp Cumin
• 1/4 tsp Salt
• pinch Black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp cumin, 1/4 tsp salt, and a pinch of black pepper until emulsified.
2. Step 2: In a large bowl, combine 4 cups chopped romaine lettuce, 2 diced avocados, 1 segmented orange, and 1/4 cup thinly sliced red onion. Toss gently with 3/4 of the dressing to coat.
3. Step 3: Divide salad among plates, top with 1/4 cup toasted pumpkin seeds, and drizzle with remaining dressing. Serve immediately to prevent browning.