This Easy Citrus Salad is a refreshing, vibrant dish bursting with sweet and tangy flavors. Made with a mix of fresh citrus fruits, crisp greens, and a light honey-lime dressing, it’s perfect for a light lunch, a side dish, or a refreshing addition to any meal. Ready in just 10 minutes, this salad is as beautiful as it is delicious!
Personal Story & Background
Citrus salads always remind me of sunny days and fresh, simple meals that require little effort but deliver big flavor. I first made this recipe during a winter season when citrus fruits were at their peak, and I wanted something bright and refreshing to contrast the colder weather. Since then, it has become a staple in my home, especially for brunches and gatherings. The combination of juicy oranges, tart grapefruit, and a hint of mint makes it incredibly refreshing, while the honey-lime dressing ties everything together beautifully.
Ingredient Notes
Main Ingredients:
- Oranges (navel, blood, or mandarin) – Adds natural sweetness and a juicy texture.
- Grapefruit – Balances the sweetness with a slight tangy bitterness.
- Lemon or Lime – Enhances the citrusy flavor and adds brightness.
- Mixed Greens (arugula, spinach, or butter lettuce) – Provides a crisp and fresh base.
- Avocado (optional) – Adds creaminess and healthy fats.
- Red Onion (thinly sliced) – Gives a slight bite and contrast to the sweetness.
- Pomegranate Seeds – Adds a juicy pop of flavor and color.
- Fresh Mint or Basil – Enhances the freshness.
Dressing Ingredients:
- Olive Oil – A light and healthy base for the dressing.
- Honey or Maple Syrup – Balances the tartness with a touch of sweetness.
- Lime Juice – Brings a zesty and refreshing note.
- Salt & Black Pepper – Enhances all the flavors.
Possible Substitutions:
- Swap grapefruit for strawberries or pineapple for a different fruit combination.
- Replace honey with agave syrup for a vegan version.
- Use feta or goat cheese for added creaminess.
Step-by-Step Instructions
1. Prep the Citrus
Peel and slice the oranges and grapefruit into thin rounds or segments, removing any seeds.
2. Assemble the Salad
In a large serving bowl or platter, layer the mixed greens, citrus slices, avocado, and red onion.
3. Make the Dressing
In a small bowl, whisk together olive oil, honey, lime juice, salt, and black pepper.
4. Drizzle and Garnish
Drizzle the dressing over the salad and sprinkle with pomegranate seeds and fresh mint leaves.
5. Serve Immediately
Toss gently before serving and enjoy!
Expert Tips for the Best Results
- Use a Sharp Knife – This helps to cleanly segment the citrus without losing too much juice.
- Chill the Fruits Beforehand – A cold citrus salad is even more refreshing.
- Layer for Presentation – Arrange citrus slices in overlapping layers for a visually stunning dish.
Serving Suggestions
- Serve as a side with grilled chicken, seafood, or a light pasta dish.
- Pair with crusty bread or quinoa for a heartier meal.
- Add nuts like almonds or pistachios for extra crunch.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Dressing: Keep separately in a jar and shake before using.
- Avoid Freezing: The fresh ingredients do not freeze well.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! Assemble the ingredients but add the dressing just before serving to keep it fresh.
2. What other greens can I use?
Baby kale, watercress, or romaine all work well.
3. Can I add protein?
Grilled shrimp, chicken, or salmon make great additions!
Conclusion
This Easy Citrus Salad is light, refreshing, and full of bright flavors. Whether you’re making it for a casual meal or a special occasion, it’s sure to impress. Try it out and let me know your favorite citrus combinations!
Print
Easy Citrus Salad
- Yield: 5–8 servings 1x
- Category: Salad
- Method: Fresh
- Cuisine: Mediterranean, American
- Diet: Gluten Free
Description
This Easy Citrus Salad is a refreshing, vibrant dish bursting with sweet and tangy flavors. Made with a mix of fresh citrus fruits, crisp greens, and a light honey-lime dressing, it’s a simple yet elegant salad that’s perfect for brunch, lunch, or a side dish. It’s packed with vitamins, antioxidants, and healthy fats, making it both delicious and nutritious.
Ingredients
For the Salad:
- 2 navel oranges, peeled and sliced
- 2 blood oranges, peeled and sliced
- 1 grapefruit, peeled and segmented
- 4–5 cups mixed greens (arugula, spinach, or butter lettuce)
- 1 large avocado, sliced (optional)
- 1/2 small red onion, thinly sliced
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint leaves
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey (or maple syrup for a vegan option)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Prepare the Ingredients:
- Peel and slice the oranges and grapefruit into rounds or segments, removing any seeds.
- Slice the red onion thinly.
- Halve and remove the pit from the avocado, then slice it into thin wedges.
-
Assemble the Salad:
- Arrange the mixed greens on a serving platter.
- Layer the sliced oranges, blood oranges, and grapefruit over the greens.
- Add the red onion slices and avocado (if using).
-
Make the Dressing:
- In a small bowl, whisk together olive oil, honey (or maple syrup), lime juice, and Dijon mustard.
-
Drizzle & Garnish:
- Drizzle the dressing over the salad.
- Sprinkle fresh mint leaves and any optional add-ins like crumbled feta, goat cheese, or toasted almonds for extra crunch.
-
Serve Immediately:
- Gently toss to combine before serving and enjoy!
Notes
- Choose Ripe Citrus – Select firm, ripe citrus fruits for the juiciest and sweetest flavor.
- Use a Sharp Knife – A sharp knife will help slice the citrus cleanly without crushing the juice out.
- Chill Before Serving – Let the salad sit in the refrigerator for 10 minutes for the flavors to meld.
- Customize the Citrus – Try a mix of oranges, grapefruits, or even pomegranate arils for added sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g