Citrus Salad is as delicious as it is beautiful. It’s naturally hydrating, loaded with vitamins, and incredibly easy to prepare. The contrasting flavors—sweet, tart, and slightly bitter—make every bite exciting. Whether you serve it chilled in the summer or as a palate cleanser in winter, it’s a versatile and healthy addition to your table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Peel all the citrus fruits, removing as much white pith as possible. Slice into rounds or segments and remove any seeds.
Arrange the citrus slices on a large platter or in a bowl, slightly overlapping for a layered look.
If using greens or arugula, place them as a base or scatter around the citrus.
In a small bowl, whisk together olive oil, honey or maple syrup, lemon or lime juice, salt, and pepper to taste.
Drizzle the dressing over the citrus and toss gently if desired.
Garnish with fresh mint, red onion slices, and any optional toppings like nuts or cheese.
Serve chilled or at room temperature.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Total time: 15 minutes
Variations
Winter Citrus Mix: Use a variety of in-season citrus like Meyer lemons, blood oranges, and pomelos.
Citrus & Avocado: Add sliced avocado for creaminess and healthy fats.
Spicy Citrus Salad: Sprinkle with chili flakes or add thinly sliced jalapeños for heat.
Citrus Grain Bowl: Toss citrus segments with quinoa, herbs, and nuts for a complete meal.
Herb-Forward: Add fresh basil, cilantro, or dill for different flavor profiles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Citrus can release extra juice over time, so drain or re-dress if needed before serving. This salad is best served fresh and does not require reheating.
FAQs
What citrus fruits are best for citrus salad?
Oranges, blood oranges, grapefruit, and tangerines work beautifully. Use a mix for visual appeal and flavor contrast.
Can I make citrus salad ahead of time?
Yes, prep the citrus and dressing separately and assemble shortly before serving to keep everything fresh.
How do I prevent the salad from becoming soggy?
Add the dressing just before serving and avoid over-tossing the citrus to maintain texture.
Is this salad sweet or savory?
It can be both—depending on the dressing and toppings. You can make it sweeter with more honey or savory with feta and onions.
Can I add protein to make it a full meal?
Yes, grilled shrimp, chicken, or chickpeas pair well with citrus salad.
What greens work best with citrus?
Arugula, spinach, or mixed baby greens complement the citrus without overpowering it.
Can I use bottled citrus juice?
Fresh citrus juice is best for flavor and vibrancy. Bottled juice tends to be more acidic and less nuanced.
How do I slice citrus neatly?
Use a sharp knife to cut off the ends, then slice away the peel and pith before cutting into rounds or segments.
What dressing goes well with citrus salad?
A light vinaigrette with olive oil, honey, and lemon or lime juice enhances the natural sweetness of the fruit.
Is citrus salad healthy?
Yes, it’s low in calories, high in vitamin C, and full of antioxidants, especially if you skip sugary dressings.
Conclusion
Citrus Salad is a bright, zesty dish that adds color, flavor, and nutrition to any meal. Whether you’re serving it as a refreshing starter, a side dish, or a light lunch, it’s easy to make and endlessly customizable. Bursting with freshness and layered with texture, it’s a celebration of simple, seasonal ingredients done right.
Citrus Salad is a vibrant, refreshing mix of citrus fruits like oranges and grapefruit, often paired with herbs, greens, and a simple vinaigrette. This colorful salad is bursting with flavor and perfect as a light appetizer, side dish, or palate cleanser.
Ingredients
2 navel oranges, peeled and sliced
2 blood oranges, peeled and sliced
1 grapefruit, peeled and segmented
1 Cara Cara orange or tangerine, peeled and sliced (optional)
1/4 cup fresh mint leaves
1 cup arugula or baby greens (optional)
1/4 small red onion, thinly sliced (optional)
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 tablespoon lemon or lime juice
Salt and freshly ground black pepper, to taste
Optional toppings: 1/4 cup pomegranate seeds, 2 tablespoons chopped pistachios, 1/4 cup crumbled feta cheese
Instructions
Peel all citrus fruits, removing as much white pith as possible. Slice into rounds or segment and remove seeds.
Arrange citrus slices on a serving platter, overlapping slightly. If using, add arugula or greens as a base or scattered throughout.
In a small bowl, whisk together olive oil, honey or maple syrup, lemon or lime juice, salt, and pepper.
Drizzle the dressing evenly over the salad.
Top with fresh mint, red onion slices, and any optional toppings like pomegranate seeds, pistachios, or feta cheese.
Serve immediately chilled or at room temperature.
Notes
Use a mix of citrus varieties for best color and flavor contrast.Prepare the citrus and dressing ahead, then assemble just before serving to keep it fresh.To prevent sogginess, avoid overdressing or over-tossing the citrus.For a heartier salad, add sliced avocado or grilled shrimp or chicken.This salad is best enjoyed the day it’s made but can be stored for up to 2 days.
