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Citrus Salad Recipe

It’s winter and I am on a definite citrus kick. Our grocery cart is slightly hilarious at this time of year because it is literally just full of fruit. I go through more lemons than I can count and this week I bought 3 kinds of oranges…yeah it might have been excessive. In my defence though, it has been years since Dan or I have gotten a cold…thaaaank you vitamin C!

Ooook, but have you ever had a citrus salad?

Salads are a big part of mine and Dan’s diet and it’s what I make both of us for lunch each day. I definitely get bored of any one kind of salad after having it too many times though so, with a fridge full of citrus, I thought I would give a citrus salad a try. It definitely intrigued me and honestly, I kind of thought it seemed gross. BUT, I thought about citrus + savoury combinations that I love like the rim of a margarita or a super citrus-y guacamole and I knew it was something I could at least get behind to try.

I’m not going to go all out and tell you a lie like this is my favourite salad ever, but it is really dang lovely. I tried a few different dressings and garnish options and this dressing is just so dang good (I have actually been putting it on a lot of different salads lately!). Just as you would expect, this salad is a great palate cleanser. It’s a perfect complimentary dish, it’s not something that will fill you up (although adding more avocado could help!) but it is a really nice way to start a meal. If you serve it to guests they will no doubt be intrigued, pleasantly surprised, and impressed by the uniqueness and beauty of the dish.

Citrus Salad
Prep Time
10 mins

A combination of sweet and savoury. An excellent palate cleansing salad that is perfect for the winter! 

Course: Appetizer
Servings: 2
  • 1 Grapefruit
  • 1 Blood Orange
  • 1 Naval Orange
  • 1/2 avocado
Salad Dressing
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 shallot
  • 1 tsp honey
  • 1 tsp dijon mustard
  • mint to garnish
  1. Slice all your citrus into 1/4″ slices. It is easiest to slice them with the skin on and then cut the skin off of each round slice with it flat on a cutting board

  2. Slice your avocado into slices of a similar thickness. Arrange the citrus rounds and avocado slices on each individual plate.

  3. In a bowl, combine the salad dressing ingredients. Small dice the shallots. 

  4. Sprinkle a mint garnish over the salad and drizzle with the dressing. 

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