Bright and tangy, this vibrant citrus salad is balanced with cool mint and creamy Forager Project Queso Fresco


  • 1 navel orange or blood orange
  • 1 ruby red grapefruit
  • 1 satsuma mandarin orange
  • 2 tablespoons olive oil
  • Juice of ½ lime
  • ½ teaspoon agave nectar
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups arugula
  • ¼ cup crumbled Forager Project Queso Fresco
  • 2 tablespoons toasted pepitas
  • ¼ cup mint leaves


  1. Peel and thinly slice all citrus.
  2. In a small bowl make lime vinaigrette by mixing together 2 tablespoons olive oil, the juice of ½ lime, ½ teaspoon agave nectar, minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon pepper.
  3. In a medium bowl, toss arugula with 1 tablespoon of lime dressing.
  4. On a platter or in a large bowl compose the salad by arranging citrus and dressed arugula. Drizzle with remaining dressing. Finish with a good sprinkling of Forager Project Queso Fresco, toasted pepitas, and fresh mint leaves.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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