Tonight I made a main course salad for dinner.
On a bed of mixed salad greens, comprised of butter lettuce, radicchio, endive, escarole, arugula, and baby spinach, I added some sliced and segmented Cara Cara naval orange segments, thinly sliced red onion, ripe avocado slices, and sliced fresh strawberries. I made a cilantro, lime juice and orange honey vinaigrette to go with it.
On the side I had some sliced broiled skinless chicken breasts, which had been marinated in a citrus juice and honey marinade.
This is a good example of California cuisine.