When citrus season is upon us, I start craving this Simple Citrus Salad. It can be varied in many ways. I love to switch out the oranges for blood oranges or grapefruit or use a combination of the three. You can leave it light and lively or add sliced avocado to give it a satisfying depth. Brightening it with pomegranate arils (which also add another texture) is also interesting. But, the secret to its success?
The secret that makes this Simple Citrus Salad pop is the dressing of only blood orange avocado oil and a few flakes of Maldon salt. You may have to go to a specialty culinary store to find these two ingredients but I’d never ask you to do so unless I thought it worth the effort. And, it is. The combo will blow your salad-eating socks off.
Happy citrus season. This salad is a great way to add colour and a dose of Vitamin C to your food in the depths of winter. Another, spicier version from my cookbook A Spicy Touch can be found here. Please let me know if you try these yummy salads. I’d love to hear from you.
PrintSimple Citrus Salad
A simple salad of crunchy greens and fennel plus bright citrus pops to life with the addition of blood orange olive oil and Maldon salt.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: salads
- Method: chopping
- Cuisine: Canadian
Ingredients
4 cups arugula, butter lettuce or mixed greens
1 cup finely sliced fennel bulb
4 diced green onions
1 avocado, halved and sliced (optional)
2 sliced oranges, blood oranges or grapefruits (or combo of)
½ cup toasted (or spiced) pecans
¼ cup pomegranate arils (optional)
1 – 2 Tablespoons blood orange olive oil
1 teaspoon Maldon sea salt flakes
Instructions
- Arrange the arugula (or lettuce) on 4 salad plates and then top with the sliced fennel, green onion, avocado (if using), and oranges, distributing evenly.
- Spread the pecans and pomegranate (if using) and then drizzle with the blood orange oil and sprinkle with the Maldon salt evenly.
- Keep cool until serving.
Keywords: Simple Citrus Salad
