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Rainbow Salad with Cilantro Lime Balsamic Dressing

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4 Servings
20 min
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citrus saladrainbow saladgluten freevegetarian sideEasyQuickEasy CleanupPrep AheadUnder 30 minutesSide Dish

This salad is as delicious as it is beautiful! It takes just a few minute to prep, and is a perfect light side for taco night. You can also prep all of the toppings as well as the dressing ahead of time and store them separately in airtight containers in the fridge until you are ready to assemble the salad and serve, making this a great side dish for entertaining.

If you don't have balsamic glaze for the dressing, substitute it with an extra tablespoon of balsamic vinegar and an extra teaspoon of honey.

Serves 4+ as a side dish.

Ingredients

Salad
1
each
orange peeled & sliced in rounds
Peeled & sliced in rounds. I like navel or cara cara oranges for this salad
2
each
avocados, cubed
Cubed. If your avocado is really big, one will be fine
1
pint
cherry tomatoes, halved
halved
2
each
diced persian cucumber
Diced. ~2 small cucumbers
3
stalks
scallions, trimmed & sliced thin
5
ounce
package mixed greens
~4-5 packed cups or large handfuls
1
each
ear of corn, cut off the cobb
Cut off the cobb. Raw or grilled, your choice!
Dressing
1
each
lime, juiced
1
tablespoon
balsamic vinegar
1
tablespoon
balsamic glaze
1
teaspoon
honey
2
tablespoons
chopped cilantro
Chopped
1/4
teaspoon
ground cumin
1/4
teaspoon
ground coriander
1/4
teaspoon
kosher salt
plus more to taste
1/4
teaspoon
fresh ground black pepper
3
tablespoons
olive oil

Directions

Step 1

Place greens in a large serving bowl. Arrange toppings in sections on top of the greens.

Step 2

In a small bowl, combine all dressing ingredients except olive oil. Stir to combine.

Step 3

When ready to serve the salad, add olive oil to the prepared dressing and whisk vigorously with a fork for 30 seconds.

Step 4

Pour over greens & toss well. Serve immediately!

You can buy this recipe in following collections:
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$5.99
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