Cool Green Citrus Salad with Roasted Banana Pepper Vinaigrette

I believe a salad is best with a nice balance of ingredients that are cool, creamy, citrus-y and crunchy. Using the Roasted Banana Pepper Vinaigrette I posted a few weeks ago, this citrus salad covers all the bases and adds a little kick, too.

Prep this salad in advance for work or quick dinners this week using my Salad Jar formula.

Roasted Banana Pepper Vinaigrette
Mixed greens
Sweet pea shoots (or any sweet sprouts you like)
Radish, sliced thinly (a mandoline slicer works great) into rounds or matchsticks
Cucumber, sliced thinly
Grapefruit wedges
Orange wedges
Avocado, sliced
Toasted pepitas (pumpkin seeds)*
Fresh-cracked pepper

*Can sub or add sunflower seeds to the mix, too.

Let’s get started.

1. Toss greens with Roasted Banana Pepper Vinaigrette until leaves are covered.


Then, pile in other veggies, top with seeds and fresh-cracked pepper.


This citrus salad is also delicious with cooked buckwheat, chickpeas and lentils for extra plant protein and comforting texture.

I want to hear from YU. What will you add to this recipe? Tell us with a comment below.

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