Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 140
Sugar: 16g
Sodium: 70mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg