Quick and Easy Citrus Salad

5 from 1 vote

Brighten up any Fall/Winter meal with a light, vibrant, and refreshing citrus salad made with juicy blood oranges, tangerines, grapefruit, mixed greens, crunchy nuts, & a zesty lemon dressing! Plus, it's ready in just 15 minutes!

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Diet: Vegan

Servings: - 6

Calories: 185kcal

Author: Toni Okamoto

Equipment

Ingredients

1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
2 tablespoons of water
2 tablespoons of fresh basil chopped
1 teaspoon of Dijon mustard
1 lemon
Salt and pepper to taste
2 oranges
2 tangerines
1 blood orange
1 grapefruit
5 ounces of mixed greens
⅓ cup of chopped pecans or walnuts

Instructions

In a large salad bowl mix the balsamic vinegar, olive oil, water, basil, Dijon mustard, and the juice of ½ lemon. Whisk until completely combined. Taste and add salt and pepper to taste. Set aside
Peel the oranges and slice 3 thin rounds and chop the remaining. Peel the tangerines and slice 3 thin rounds, chop the remaining. Peel the blood orange and slice 3 thin rounds and chop the remaining. Peel the grapefruit and slice 3 thin rounds, chop the remaining. Set all of the citrus fruit aside until ready to assemble the salad. The salad will get soggy.
When ready to eat, add the mixed greens to the bowl with the dressing, add the chunks of fruit, and toss well. Top with the rounds of fruits and chopped nuts.
Serve immediately!

Notes

Peel the fruits thoroughly: It’s best to avoid the pith (the white part) from the citrus fruits, which is bitter.
Zest the citrus first: Even if you don’t use them now, they can be saved (or even frozen) for later. Zest before peeling.
Use a range of citrus: I recommend using at least three types of citrus fruit for depth of flavor and color.
Don’t assemble in advance: While you can prepare individual elements, only assemble the salad when eating; otherwise, it’ll become soggy.

Nutrition