Citrus Salad
User Reviews
5
Citrus Salad
Description
The Citrus Salad recipe features a combination of oranges, grapefruit, and blood orange slices arranged and lightly salted to enhance the natural flavors. The salad is dressed with a vinaigrette blending extra virgin olive oil, pomegranate juice, red wine vinegar, honey, and lemon juice, which brings a subtle sweetness and tartness complementing the fruit. Pomegranate seeds and fresh mint leaves garnish the salad, adding bursts of crunch and freshness.
The method involves carefully peeling the citrus to remove pith and slicing into wheels, then layering the fruit and seasoning lightly. The vinaigrette ingredients are whisked together and drizzled on the salad just before serving to maintain the fruit's texture and juice integrity.
This salad serves well as a light side or refreshing course, pairing well with richer main dishes due to its bright acidity and fresh textures.
Colorful citrus varieties can be adjusted based on availability or preference. To balance flavors, the acidity and sweetness of the dressing can be modified by adjusting vinegar, honey, or lemon juice amounts. Leftover salad should be refrigerated and consumed within two days to maintain freshness and texture.
Ingredients
- 2 large orange
- 1 large pink grapefruit
- 1 medium blood orange
- kosher salt
For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons pomegranate juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- lemon juice to taste, splash
- mint leaf for garnish, fresh
- pomegranate arils for garnish
Instructions
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.
- Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.
- Garnish salad with pomegranate seeds and fresh mint.
Notes
- Use a mix of citrus fruits like clementines, Cara Cara oranges, and tangelos to vary flavor and color.
- Pomegranate arils add fresh texture but can be substituted with sliced almonds.
- Avocado oil can replace olive oil for the dressing if preferred.
- Red wine vinegar can be swapped with apple cider or balsamic vinegar, noting a slight flavor change.
- Honey adds mild sweetness but may be omitted.
- Leftover salad keeps well up to 2 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 292kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 293mg | 12% |
| Potassium | 586mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 28g | 56% |
| Vitamin A | 1860IU | 37% |
| Vitamin C | 115.6mg | 128% |
| Calcium | 119mg | 12% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
