Cali – Girl Salad Recipe

Wash and dry the mixed salad greens thoroughly. Place in a large bowl and chill briefly if desired.

Halve, pit and slice the avocado into 1/2-inch slices or dice it. To prevent browning, toss slices with a small squeeze of lime if not serving immediately.

Halve cherry tomatoes or quarter grape tomatoes. Peel and halve the cucumber lengthwise, scoop seeds if very seedy, and thinly slice into half-moons.

Peel and dice mango (or pineapple) into roughly 1/2-inch cubes. Thinly slice red onion and separate into rings.

If using fresh corn, grill or pan-roast one ear until lightly charred, then cut kernels off the cob. If using frozen roasted corn, quickly reheat in a skillet over medium heat until warmed and slightly toasted, about 3–4 minutes.

Whisk dressing

In a small bowl or jar, combine lime juice, orange juice, apple cider vinegar, honey (or agave), Dijon mustard and minced garlic. Whisk to combine.

Slowly stream in the olive oil while whisking (or shake vigorously in a lidded jar) until the dressing emulsifies. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch more salt if needed.

In the large bowl with the greens, add the cucumber slices, tomatoes, mango or pineapple, roasted corn, and thinly sliced red onion. Toss gently to combine.

Drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste — you will likely use 2–3 tablespoons for 4 servings, reserving the rest for guests or future use.

Arrange avocado slices on top (or gently fold them in to avoid smashing). Sprinkle crumbled Cotija or feta cheese, toasted pepitas, and chopped cilantro over the salad.

Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper, or to taste. If using an optional protein, arrange sliced grilled chicken, shrimp, or spoon black beans evenly over the salad.

Serve immediately so avocado remains fresh and greens stay crisp. Offer extra lime wedges on the side.

For a smoky touch, finish with a light sprinkle of smoked paprika or a drizzle of chipotle crema. For crunch, add additional toasted pepitas or tortilla strips just before serving.