Spring Sunshine Salad | CUESA

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Returns March 17, 2022

Spring Sunshine Salad


Heidi Swanson, cookbook author

Serves 4 to 6


Salad greens

6 to 8 handfuls mixed salad greens, washed and dried well
1 or 2 medium oranges, torn into pieces, pith removed
1 avocado, thinly sliced
½ cup toasted nuts (sliced almonds, pine nuts, etc)
½ cup spring onions, sliced
About ⅓ cup Citrus Parmesan Dressing (below)

⅓ cup freshly grated Parmesan cheese
Zest & juice of 2 oranges
2 tablespoons shallots, chopped
2 tablespoons white wine vinegar
1 cup extra-virgin olive oil (or half regular + half lemon oil)
2 pinches of both salt + pepper


For the salad greens

  1. Wash and dry your salad greens well and place them in a large bowl. Add the oranges, nuts, and onion. Toss well with the Citrus Parmesan Dressing (below).

  2. Add the avocado and give the salad one last light toss, be gentle - you don’t want the avocado to disintegrate.
  3. Sprinkle with a few shavings of Parmesan - you can make nice thick curls using a vegetable peeler.

For the dressing

  1. In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots.

  2. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.

Other ideas:
- Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
- Use the vinaigrette as a marinade.
- Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »