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Dive into this Simple citrus salad when you need a winter pickup. Supreme citrus is blended with arugula, mint and a citrus vinaigrette to create a healthy and vibrant salad for any time of day. Vegetarian, plant-based and super clean, it is the most refreshing salad in the middle of winter.
The winter product is hard. My tolerance for green leafy vegetables and root vegetables is nearing its limit, so it is really good that the citrus season is full.
Our favorite citrus is only available for a few months and we tend to go a little overboard. Sometimes I feel like Oprah after dinner, a clementine for YOU! And for you my sweet boy! Oh, and TWO for you my dear husband! EVERYONE gets clementines!
While juicy, easy-to-peel clementine is my definition of perfection after a super-rich dinner, this simple citrus salad touches me any time of day.
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It's great for breakfast (I like it with some Greek yogurt), especially if you're trying to incorporate something green into your first meal of the day. It is ideal for dinner along with a plate of your favorite soup or a baked stew or something else. Basically there is no wrong way to eat it.
How to make a citrus salad
Combine sections of your favorite citrus fruits with spicy arugula and a sweet vinaigrette to make this refreshing winter salad. Chopping citrus into supreme takes a little extra effort, but it's a cooking skill worth learning, and you'll master it pretty quickly. The recipe is enough to serve 2 as a main dish (with a little protein on the side) or four as a starter or accompaniment. It doesn't have a long shelf life, so prepare only the amount you can eat right away.
- Select a variety of your favorite citrus – approximately 6 medium-sized fruits – and cut into supreme. We use expensive face oranges, navel oranges and blood oranges. The citrus world is your oyster here, so use what you love.
- Slice half an inch from the top and bottom fruit: enough to cut past the pith and expose the flesh of the fruit.
- Bear fruit vertical, then use a kitchen knife to cut from top to bottom to remove the skin and marrow in sections.
- Then use the kitchen knife to cut along the edge of each vertical membrane to free the sections, these are called "supreme".
- Hold the membranes – it will squeeze the juice to create the dressing.
- Make the dressing. Squeezes the juice from the citrus membranes in a measuring cup, bowl, or large jar. You will want about a quarter cup of juice. Note: I prefer to use the juice of the sweetest fruits and discard the membranes of bitter fruits such as blood oranges or grapefruits.
- Add honey, a pinch of vanilla extract (trust!), good quality extra virgin olive oiland a pinch of Salt. Whisk until combined.
- Add some handfuls of baby arugula to a salad bowl, then top with citrus supreme.
- Cover the salad with chopped fresh mint Y half the dressing, then throw.
- Add additional dressing to taste or save remaining dressing to add to green salads. It will keep in the fridge for about 3 days.
Do it your way
- Use a variety of your favorite citrus to create a visually appealing salad; It will also result in a variety of flavor and nutrients. We use expensive face oranges, naval oranges and blood oranges. Any other variety of orange or grapefruit can be included.
- Add a little feta cheese or goat cheeseor change basil mint.
- The citrus the dressing is intentionally sweeter than acid. If you think you might find it unpleasant, add a tablespoon of lime juice or cut honey in half.
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Simple citrus salad
Combine sections of your favorite citrus with spicy arugula and a sweet orange vinaigrette to make this refreshing winter salad. Chopping citrus into supreme takes a little extra effort, but it's a cooking skill worth learning, and you'll master it pretty quickly. The recipe is enough to serve 2 as a main dish (with a little protein on the side) or four as a starter or accompaniment. It doesn't have a long shelf life, so prepare only the amount you can eat right away.
Preparation time: 15 minutes.
Total time: 15 minutes
Servings: 4 as a garnish
- 2 oranges face to face
- 2 naval oranges
- 2 blood oranges
- 2 oz baby arugula, 2 large handfuls
- 2 tablespoons chopped fresh mint
Divide citrus fruits into supreme. See notes.
Combine the top citrus, arugula, and mint in a large salad bowl.
Squeeze the juice from the citrus membranes into a large measuring cup or jar. Add extra virgin olive oil, honey, vanilla extract, and salt, then whisk to combine. Sprinkle half of the dressing over the citrus salad, then toss to combine. Enjoy right away, as leftovers don't keep well.
To cut sections of citrus:
- Cut off the top and bottom, then place the fruit upright.
- Use a kitchen knife and cut the fruit from top to bottom, removing the skin and pith.
- Cut along each membrane to release the citrus section (also called "supreme").
- See the body of the post for more detailed instructions and photos.
Feel free to use your favorite orange or grapefruit varieties in this recipe.
Calories: 205kcal (10%), Carbs: 34g (11%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g , Trans fat: 0 g, Cholesterol: 0 mg, Sodium: 301 mg (13%), Potassium: 225 mg (6%), Fiber: 5 g (20%), Sugar: 26 g (29%), Vitamin A : 41% (41%), Vitamin C: 218% (218%), Calcium: 17% (17%), Iron: 0%
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