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Arizona Fruit Salad

Great with Mexican Fare !

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Salad
  1. 1 avocado
  2. 2 tbsp lime juice 30 mL
  3. 1 papaya
  4. 2 oranges
  5. 1 grapefruit
  6. 1 small red onion
  7. 1⁄2 pomegranate (optional)
Dressing
  1. 2 tbsp orange juice 30 mL
  2. 2 tbsp lime juice 30 mL
  3. 2 tsp liquid honey 10 mL
  4. 1⁄4 tsp hot pepper flakes 1 mL
  5. 1⁄2 cup vegetable oil 125 mL
  6. 1 head romaine lettuce
Fresh Fruit Dressing
  1. Low-cal – tastes great right out of the jar!
  2. 2⁄3 cup plain yogurt 150 mL
  3. 1⁄4 cup vegetable oil 60 mL
  4. 2 tbsp frozen orange juice concentrate 30 mL
  5. 2 tbsp liquid honey 30 mL
  6. 1⁄2 tsp grated orange zest 2 mL
Instructions
  1. Salad: Peel and slice avocado. Sprinkle with 1 tbsp (15 mL) lime juice. Peel, seed and slice papaya thinly. Sprinkle with remaining lime juice. Peel oranges and grapefruit. Cut fruit into segments. Slice red onion. In a large bowl, combine avocado, papaya, orange and grapefruit segments and onion. Set aside. If using pomegranate, scoop out seeds and set aside.
  2. Dressing: Whisk together orange juice, lime juice, honey, pepper flakes and oil.
  3. To serve: Pour dressing over fruit and toss well. Spoon onto lettuce-lined platter. Sprinkle pomegranate seeds over all. Serves 6 to 8.
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This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.

This recipe is available in the book The Best of the Best and More.