Sunshine Citrus Salad – a delicious recipe with Red Grapefruit, Orange, whole Tangerine, Oranges, Shallot, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Take a grapefruit and hold it on its end, standing up, and remove the skin and pith by slicing strips from top to bottom. Lay it on its side and slice the grapefuit, laying in on a platter in a circular pattern. Repeat this process with the second grapefruit, and then the navel orange, tangerine and blood orange. Sprinkle 1/2 teaspoon of salt over the citrus. Chop shallot, sprinkle over the top of the platter and tear up or juilienne the mint and add that to the top of the fruit.
2
In a medium bowl, add the olive oil, vinegar, lime juice, honey and salt, whisk together. Spoon over the plated fruit and shallot.
3
This salad is lovely for a brunch or a light luncheon.
4
(Recipe adapted from Mark Bittman's Winter Citrus Salad.)
171
kcal
Calories
11
g
Fat
19
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 whole Ruby Red Grapefruit, 1 whole Blood Orange, 1 whole Tangerine, 2 whole Navel Oranges, and more.
Yes, Sunshine Citrus Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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