Description
This vibrant Citrus Salad combines a variety of fresh citrus fruits with peppery arugula, thinly sliced red onions, and crunchy walnuts, all brought together with a tangy and slightly sweet lemon-Dijon dressing. Perfect as a refreshing appetizer or a light side dish, this no-cook salad highlights fresh, natural flavors that awaken the palate.
Ingredients
Scale
Citrus Fruits
- 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed
Salad Base
- ½ cup Arugula
- ¼ cup Red Onion, thinly sliced
- ¼ cup Walnuts
Dressing
- 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 Fruits: Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand the fruit upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until fully peeled. Discard peels. Turn the peeled citrus on its side and slice into ¼-inch-thick rounds.
- Chill the Citrus: Cover the sliced citrus and refrigerate for up to 24 hours to keep them fresh and chilled before serving.
- Make the Dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until the dressing is smooth and creamy. Taste and adjust the seasoning if necessary. Cover and refrigerate; the dressing can be kept for up to 3 days.
- Assemble the Salad: On a serving plate or bowl, spread the arugula as the base, arrange the citrus slices evenly over it, scatter thinly sliced red onions, and sprinkle with walnuts for crunch.
- Dress and Serve: Drizzle the prepared dressing over the salad just before serving to maintain freshness and crunch. Store any leftovers in an airtight container and consume within 2 days for best quality.
Notes
- For best flavor variety, use a mix of sweet and slightly tart citrus fruits like blood oranges and grapefruit.
- Adjust the amount of honey in the dressing depending on the sweetness of your citrus fruits or your personal taste.
- To make this salad vegan, substitute honey with maple syrup or agave nectar.
- Walnuts can be lightly toasted for added depth of flavor.
- This salad is best served fresh but citrus slices can be prepped ahead to save time.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
