This four citrus salad courtesy of Golden Door Spa in Escondido is light, lively, and beautiful. We are fortunate to have citrus year round so we don’t need to rely on specific seasons, but the salad is good any time of year if you wish to substitute a few citrus fruits available and supplement with other colorful fruits, including pear and pomegranate seeds.
Ingredients
1wholeorange, zest removed in strips, fruit reserved for another use
2wholeMeyer Lemons
2wholepixie tangerines
1wholeblood orange
1wholepink grapefruit
1tablespoonsherry vinegar
1tablespoonhoney
½teaspoonblack pepper (freshly ground)
1tablespoonwalnut oil or canola oil
2tablespoonsslivered fresh herbs or microgreens(choose mint, basil, or microgreens)
4cupsmixed baby lettuceoptional
1whole avocadooptional
Instructions
In a small saucepan, blanch the orange zest strips for 2 minutes. Drain and set aside.
Working over a bowl, peel, seed and section each of the citrus fruits, for a chunky salad, or, peel, remove as much white pitch as possible, and slice into thin rounds (as shown). Collect the juices as you work -- you should have about 1/2 cup.
Make the dressing by whisking together sherry vinegar, honey, pepper, oil, and the reserved citrus juices. Squeeze some from the reserved orange, if you don't have enough. Stir in your chopped herbs (mint or basil). If too tart, add a bit more honey.
To serve, spread either the baby lettuce greens, or, thin slices of avocado (or both), on 4 chilled plates. Arrange the citrus sections or slices over the greens, and drizzle with dressing.
Garnish wither blanched orange zest, or, slivered almonds, pomegranate seeds, or a bit of each.
Grind fresh pepper over the finished salad just before serving.
Spa Index Kitchen Notes
If you serve with avocado, instead of greens, adjust the stats accordingly to include those calories.
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