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a white plate with citrus salad on top garnished with pomegranate seeds and fresh mint
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Citrus Salad

An easy citrus salad that is packed with plenty of Vitamin C and tastes delicious!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 10 minutes
Servings 4 servings
Calories 292kcal
Author Spoonful of Flavor

Ingredients

  • 2 large oranges
  • 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
  • Splash lemon juice to taste
  • Fresh mint leaves for garnish
  • 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

SUBSITUTIONS
  • Citrus: Use a combination of colors and flavors. Clementines, Mineola oranges, Cara Cara oranges, tangelos, grapefruit and blood oranges are great choices.
  • Pomegranate Arils: These add fresh flavor and crunch to the salad. You can omit, if desired, or substitute with sliced almonds for another type of nut.
  • Olive Oil: You can substitute with avocado oil.
  • Red Wine Vinegar: You can substitute with apple cider vinegar or balsamic vinegar. These might alter the flavor slightly.
  • Honey: This slightly sweetens the dressing, but you can omit if desired.
STORAGE
  • Store any leftover salad in the refrigerator for up to 2 days.

    Nutrition

    Serving: 0g | Calories: 292kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 293mg | Potassium: 586mg | Fiber: 8g | Sugar: 28g | Vitamin A: 1860IU | Vitamin C: 115.6mg | Calcium: 119mg | Iron: 0.8mg