mexican fiesta salad with cilantro lime vinaigrette

I've been on a total salad kick lately and I'm trying to go with it because it doesn't come around very often. Every week for the past month I have craved this grilled chicken mexican salad from one of my favorite mexican restaurants. After eating way too many chips and salsa and ordering this salad more times than I'd like to admit, I decided I had to start making this salad at home. It really is one of my favorite salads ever and it's made with the simplest ingredients. You can spice this salad up with some roasted jalapenos or use the cilantro lime vinaigrette to marinate chicken or shrimp.

And if you are anything like me and want to make leftovers out of everything in sight, you can save an opened avocado for later if you leave the pit in the unused half. To save guacamole, throw the avocado pit in the bowl and store the guacamole or unused avocado in an airtight container.

Mexican Fiesta Salad with Cilantro Lime Vinaigrette
makes 4 salads

for the salad
1 head of lettuce
1 c. pico de gallo (store bought or homemade)
1 c. queso fresco, crumbled
1/2 red onion, diced
avocado

cilantro lime vinaigrette
1 c. packed cilantro
1/4 c. extra-virgin olive oil
1/4 c. lime juice
1/4 c. orange juice
1 tbsp honey
1 garlic clove, minced
pinch of salt and pepper

Blend or puree cilantro, olive oil, lime juice, orange juice, garlic, salt and pepper together in a blender or food processor.

Toss lettuce, pico de gallo, queso fresco, red onion, avocado and dressing together.