Simple Citrus Salad

This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!

Here’s a refreshingly simple recipe that’s just begging to jump on your table: citrus salad! It stars all the beautiful, vibrant citrus: tangy grapefruit, navel oranges, and sweet blood oranges. They’re drizzled with a zingy dressing, then topped with crushed pistachios and fresh mint. It’s so gorgeous that you can’t help but eat it! This healthy side dish is perfect with salmon or to offset the richness of pasta.

How to cut off a citrus peel

The only piece of technique in this citrus salad is cutting off the orange peel. Cutting off the peel (instead of removing it by hand) removes all the tough pith and makes for a clean-looking salad. It’s actually the first step in our How to Cut an Orange method, which is also a French method called cutting it into supremes. You’ll use the same method for oranges and grapefruits here. Here’s how to cut off a citrus peel for this salad:

• Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
• Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.

This citrus salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Ingredients

• 2 small grapefruit
• 1 navel orange
• 2 small blood oranges
• 1 small shallot
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Pinch kosher salt
• 3 tablespoons olive oil
• Fresh mint, for garnish
• Fresh ground pepper, for garnish
• Finely crushed pistachios (optional), for garnish

Instructions

1. Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
2. Thinly slice the shallot into thin rings.
3. In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
4. Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.