Description
A fresh citrus salad made with oranges, grapefruit, and a light pomegranate vinaigrette, perfect as a healthy breakfast or spring side dish.
Ingredients
Scale
- 2 large oranges
- 1 large pink grapefruit
- 1 medium blood orange
- Kosher salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons pomegranate juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- Splash of lemon juice
- Fresh mint leaves
- Pomegranate arils
Instructions
- Peel citrus fruits, removing as much pith as possible, and slice into rounds.
- Arrange the citrus slices on a serving platter and sprinkle lightly with kosher salt.
- Whisk together olive oil, pomegranate juice, red wine vinegar, honey, and lemon juice.
- Drizzle the vinaigrette evenly over the citrus.
- Garnish with fresh mint leaves and pomegranate arils before serving.
Notes
- Use a mix of citrus varieties for more color and flavor.
- Pomegranate arils may be omitted or replaced with sliced almonds.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg