California Salad
This California Salad is a vibrant celebration of fresh, wholesome ingredients. Ripe avocados, crisp lettuce, tender artichokes, and refreshing citrus come together in a colourful , flavourful mix. Tossed in a zesty dressing, this salad offers a delightful balance of creamy, tangy, and crunchy textures, making it a perfect light meal or side for any occasion, especially on sunny days.
Ingredients
California Salad Dressing
- 1 tsp white vinegar
- 3 tbsp lemon juice freshly squeezed
- ¼ tsp salt
- ½ tsp dry mustard powder
- ¼ tsp paprika
- 2 tsp honey
- 4 tbsp olive oil
- Fresh ground pepper to taste
Salad
- 6-8 cups mixed greens
- ½ orange segments cut in halves widthwise
- ½ ruby red grapefruit segments cut in halves widthwise
- ½ avocado sliced
- ½ cup artichoke hearts quartered
- a few red endive leaves optional
Instructions
- In a small bowl combine lemon juice, vinegar, olive oil, honey paprika, dry mustard, salt and pepper and whisk until well combined. You can also add the ingredients to a jar and shake until emulsified.
- In a large bowl combine romaine lettuce, orange, grapefruit, avocado, artichoke and endives (if using).
- Toss the California salad with your desired amount of dressing just before serving and enjoy!
Notes
- Storing leftoves: For best freshness, store leftover lettuce separately from the citrus segments (orange and grapefruit) and keep the dressing separate to prevent wilting and sogginess.
- Leftover dressing can be stored in an airtight container for up to one week. Shake well before using.
- Optional: Add grilled chicken breast or seafood options like shrimp for a more substantial meal.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife