Mixed Greens Salad Recipe

Prepare grapefruit

Using a sharp knife, cut off top and bottom of grapefruit. Stand on one end and slice away the peel and pith, following the curve. Working over a bowl to catch juices, segment the grapefruit by cutting between membranes to remove individual segments. Reserve any juice for the vinaigrette (should yield ~2 tablespoons).

Prep avocado and vegetables

Halve the avocado, remove the pit, score the flesh in a grid without piercing the skin, then scoop out the cubes with a spoon. Thinly slice the radishes (use a mandoline or sharp knife). Cut the cucumber in half lengthwise and thinly slice on the bias. Thinly slice the red onion into half-moons and separate into rings. Place avocado, radish, cucumber, and onion in a bowl and set aside until assembly.

Toast pepitas

Heat a small dry skillet over medium heat. Add pepitas and toast, stirring or shaking the pan frequently, until they begin to pop and smell nutty (about 2–3 minutes). Remove from heat to prevent burning and let cool.

Assemble greens

Place the mixed baby greens in a large salad bowl and gently toss once to loosen. Arrange segments of grapefruit evenly over the greens. Scatter sliced cucumber, radish, and red onion. Distribute avocado pieces on top, trying to keep them intact. Sprinkle the toasted pepitas and crumbled cotija cheese over the salad.

Remove stem and seeds from the dried guajillo chile. Tear into pieces and place in a small heatproof bowl. Pour 1/2 cup very hot tap water or just-off-boil water over the chile and let soak for 10 minutes until softened.

Drain the guajillo, reserving about 1–2 tablespoons of the soaking liquid. Transfer the softened chile to a blender or food processor. Add reserved grapefruit juice (from segmenting), fresh lime juice, honey, apple cider vinegar, garlic clove, ground cumin, kosher salt, and black pepper. Pulse to combine into a smooth paste, adding 1–2 tablespoons of the reserved soaking liquid if needed to help purée.

With the blender running on low, slowly stream in the olive oil until the vinaigrette emulsifies and becomes slightly thickened. Taste and adjust seasoning — add more salt, lime, or a touch more honey if needed. If the dressing is too thick, thin with a teaspoon or two of water or the reserved soaking liquid until it reaches a pourable consistency.

Transfer vinaigrette to a small jar and refrigerate briefly if making ahead. Bring to room temperature before using if chilled.

Just before serving, drizzle 3–4 tablespoons of the guajillo-lime vinaigrette evenly over the assembled salad (reserve extra for guests). Gently toss once or twice to coat the greens and distribute ingredients without mashing the avocado or breaking grapefruit segments.

Taste and finish with a light sprinkle of fine sea salt or flaky salt over grapefruit and avocado, and a few grinds of black pepper. Serve immediately with extra dressing on the side.