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Uniquely Delicious Persian Lime Salad 

Recipe by: Eileen M


  • Spinach, arugula, or a spinach arugula mix- 5 ounces 
  • 3T. Persian Lime Balsamic 
  • 1 mango, peeled and diced
  • 1 fennel bulb, thinly sliced 
  • 1 cucumber, peeled and sliced
  • 1 avocado, diced
  • 2 T. fresh basil, chopped
  • 1 grapefruit, sectioned
  • 2 T. chopped scallions (Optional)


  1. Empty the greens into a large bowl. 
  2. Combine the mango, fennel, cucumber, avocado, basil and scallions if using, in a second bowl, and set aside. 
  3. Just before serving, drizzle the Persian Lime Balsamic over the greens while tossing, until every leaf is lightly coated. 
  4. Add in the remaining ingredients, toss again, and enjoy! 


  • It might seem odd to have fennel, basil and grapefruit in a salad but this unique combination works! The sweetness of the Persian Lime Balsamic complements the slightly bitter greens. This salad is perfect in winter, when grapefruit and fennel are in season.
  • To save time you can substitute the following:
    • Buy Prewashed greens. 
  • Use frozen mango chunks- about a cup. 
  • Use jarred grapefruit sections- about a cup.
  • As always, using the Persian Lime Balsamic is a big timesaver and flavor boost!
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