It’s spring time, which means that it is citrus season! The oranges, grapefruits, lemons, and limes at the farmers market were just enormous! I don’t think I’ve ever seen fruit so large in my life. I learned this recipe from Kat at the Garden School Foundation and helped her teach it to a class of second graders who absolutely loved it (even though its a little healthier then they’re used to). It’s a perfect combination of tangy, sweet, creamy, and crunchy!
Serving Size: 4 Salads
- 1 Bag Spinach
- 1 Blood Orange
- 1 Grapefruit
- 4 Clementines
- 1 Avocado, de-seeded and cut in
- Pepitas (pumpkin seeds)
- 3 TBSP Olive Oil
- 3 TBSP Fresh Lime Juice
- A dash or two of cayenne pepper (depending on your spice preferences)
- 1/4 tsp of salt
- Carefully peel and cut the blood oranges, grapefruits, and clementines into small pieces.
- In a small bowl, whisk together the olive oil, lime juice, cayenne, and salt.
- Divide the spinach into four bowls. Mix the fruit together with the dressing, and place on top of the spinach. Top with pepitas and enjoy!