Citrus Salad
An easy citrus salad that is packed with plenty of Vitamin C and tastes delicious!
Servings: 4 servings
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.
- 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