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Mexi-Cali Salad

From

February/March 2007

There’s something appealing about savory green salads with sweet chunks of fresh, juicy citrus. But in most of the Mexi-Cali salad recipes we tried, the fruit tended to get lost in the mix. In our recipe, we emphasized the lime by using the juice as the base of our dressing, We also made easy work of removing the rind, bitter pith, and fibers by using a sharp paring knife or serrated knife. These techniques helped us bring new life to our Mexi-Cali Salad recipe.

Serves 4

Oranges, black beans, and avocado get a kick from tangy lime.

Ingredients

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