Winter is prime citrus season and some of the best varieties are only available during these few months, before they completely disappear until next year. I felt lucky when I was in the market and spotted a big bag of mixed citrus that was marked 1/2 off. I always try to buy price-reduced produce to save it from being thrown out and going to waste. None of the citrus in the bag was marked with stickers, so it was a fun surprise when I got home and started cutting them open. Each one had its own unique and beautiful hue of orange, and varying levels of sweetness.
This salad is light and refreshing and will be sure to brighten your mood as you put it together. It’s also packed with vitamin C to help fight off any end of the season stomach bugs. If you want to make this salad more substantial, you can serve it over whatever bed of greens you choose, and you can add quinoa or chickpeas on top. You can also double or triple this recipe to bring to a brunch or baby shower as a healthy and vibrant side dish.
This salad is light and refreshing and will be sure to brighten your mood as you put it together. It’s also packed with vitamin C to help fight off any end of the season stomach bugs. If you want to make this salad more substantial, you can serve it over whatever bed of greens you choose, and you can add quinoa or chickpeas on top. You can also double or triple this recipe to bring to a brunch or baby shower as a healthy and vibrant side dish.
YIELDS
1 large or 2 side salads
PREP TIME
COOK TIME
TOTAL TIME
- 1 grapefruit, peeled & sliced
- 1 caracara orange, peeled & sliced
- 1 blood orange, peeled & sliced
- 1 seville orange, peeled & sliced
- 1/2 tbsp pickled daikon radish
- 1/2 tbsp fresh cilantro
- 1/2 tbsp vegan feta cheese crumbles
- 1/2 tbsp sliced almonds
- 3 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- juice from 1/2 lime
- salt & pepper to taste
Directions
1. Peel and slice citrus crosswise and arrange on a plate.
2. Top with daikon, cilantro, feta, and almonds.
3. Whisk together the oil, vinegar, honey, lime, salt, and pepper and drizzle over the salad. Serve.
Also by Lauren: Braided Bread With Vegetables
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Photo: Lauren Sacerdote
