I have to admit, I was never really one of those people that freaked out about citrus, I have never cared much about orange juice or sitting down to eat an entire grapefruit. That was until we moved out here to Southern California. The citrus here is just amazing. The oranges, especially, are just incredible, unlike any I have ever tasted before. The fact that we have an orange tree here in our yard is just icing on the cake. Plus we’ve been getting adorable Satsuma tangerines in our CSA box each week.
I have mostly been eating the oranges and tangerines as is, but they have also been amazing freshly juiced. I decided that I had to venture out and get creative with all of this delicious citrus. I wanted to do something different, something somewhat savory.
This salad is a perfect tasty bright spot in the cool, darkness of winter. Feel free to use whatever citrus you have available. Extra oranges if you don’t love grapefruit or skip the tangerines and add more of something else, if you’d like.
Winter Citrus Salad – Gluten-Free and Vegetarian, with Vegan Option
1 pink grapefruit, sliced or sectioned
1 to 2 navel oranges, sliced or sectioned
1 to 2 Satsuma tangerines or blood oranges, sliced or sectioned
1/2 small red onion, sliced very thinly
3 tablespoons pomegranate seeds
2 tablespoons walnuts, roughly chopped
1 tablespoon fresh mint, thinly sliced
2 teaspoons honey (or maple syrup to make vegan)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
freshly ground black pepper and sea salt, to taste
Peel all of the citrus, removing as much pith as possible, and slice into rounds or section into pieces. Remove any seeds, layer fruit on a serving dish, garnish with red onion, pomegranate seeds and walnuts.
Whisk together olive oil, lemon juice, honey and salt and pepper until well combined; taste, adjust seasonings as needed and drizzle over the salad. Top with fresh mint and a little ground pepper.
For more of Beth’s recipes visit her blog Tasty Yummies.
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