Summer Citrus Salad
If you know me, you'll know that I love color. Any excuse to add more color to my food will be readily used without need for forethought. And when it just so happens that citrus fruits come in an array of vibrant gradients of red, orange, and yellow, well, I incorporate all of them into a salad and let my eyes relish in all its rainbow glory. So cheers to the summer sun, refreshing citrus salads, and the vibrant colors of nature!
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SUMMER CITRUS SALAD
DIFFICULTY LEVEL: Easy Peasy
TIME: 20-30 Minutes
SERVINGS: 2
SALAD INGREDIENTS:
- 2 Mandarins
- 2 Small Blood Oranges
- 1 Pink Grapefruit
- 1 Orange
- 1 Shallot
- Mint Leaves
- Micro-greens
- Pistachio Nuts
CITRUS VINAIGRETTE INGREDIENTS:
- 3/4 Cup Olive Oil
- 1/4 Cup White Wine Vinegar
- 3 Tbsp Fresh Orange Juice
- 3 Tbsp Fresh Lemon Juice
- 2 Tsp Minced Garlic
- 1 Tbsp Honey (vegetarian option) or 1 Tbsp Raw Agave Nectar (vegan option)
- Pinch of salt
- Pinch of black pepper
INSTRUCTIONS:
1. Combine all dressing ingredients in a bowl and whisk, or combine in a mason jar and shake until emulsified. The dressing can be made in advance and stored in the refrigerator.
2. First cut the citrus fruits in slices, and then cut the ends to create hexagonal shapes. Layer the hexagons onto a plate and alternate the different fruit types so that the colors are random. Then layer thin slices of shallots, and top with micro-greens and crushed pistachios. Lastly, drizzle the dressing, and serve.
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CREDITS:
Styling & Photography: Annie Cho
