Description
A refreshing and vibrant Citrus Salad combining a variety of citrus fruits with peppery arugula, tangy lemon dressing, and crunchy walnuts. Perfect as a light appetizer or side dish, this salad balances sweet, tart, and savory flavors for a healthy and delightful treat.
Ingredients
Scale
Salad Ingredients
- 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed
- ½ cup Arugula
- ¼ cup Red Onion, thinly sliced
- ¼ cup Walnuts
Dressing Ingredients
- 2 tablespoons Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey, or other liquid sweetener
- ¼ teaspoon Sea Salt
- Pinch Black Pepper
Instructions
- Prepare the citrus: Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand the citrus upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until fully peeled. Discard the peels. Then, turn the peeled citrus on its side and cut into ¼-inch-thick slices.
- Chill the citrus: Cover the sliced citrus and refrigerate for up to 24 hours to allow flavors to meld and keep them fresh.
- Make the dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed. Cover and refrigerate dressing for up to 3 days.
- Assemble the salad: Arrange the prepared citrus slices and thinly sliced red onion on a bed of arugula. Drizzle with the prepared dressing and sprinkle walnuts over the top for added crunch and flavor.
- Serve and store: Serve immediately for best freshness, or store the dressed salad in an airtight container in the refrigerator for up to 2 days.
Notes
- Use a sharp knife to easily peel citrus while removing the bitter pith for the best texture and taste.
- The salad is best when assembled just before serving to keep the arugula fresh and crunchy.
- You can substitute walnuts with pecans or toasted almonds for variety.
- Adjust honey or sweetener quantity in the dressing to suit your taste preferences.
- This salad can be made ahead by prepping the citrus and dressing separately; assemble just before eating.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
