Description
A refreshing and vibrant Citrus Salad combining a medley of citrus fruits, peppery arugula, crunchy walnuts, and a tangy lemon mustard dressing. Perfect as a light appetizer or a healthy side, this salad balances sweetness, acidity, and texture with easy prep and no cooking required.
Ingredients
Scale
Salad
- 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
- 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
- Peel the Citrus: Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand each fruit upright and carefully slice downward with a sharp knife, removing the peel and white pith entirely. Rotate and repeat until all peel and pith are removed. Discard the peels.
- Slice the Citrus: Lay each peeled citrus fruit on its side and slice into ¼-inch-thick rounds. Cover the sliced citrus and refrigerate for up to 24 hours if not serving immediately.
- 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 seasoning as needed. Cover and refrigerate for up to 3 days.
- Assemble the Salad: On a serving platter or individual plates, spread a bed of arugula. Arrange the citrus slices atop the greens, sprinkle thinly sliced red onion over the top, and drizzle generously with the prepared dressing.
- Garnish and Serve: Finish the salad by sprinkling walnuts over the top. Serve immediately or store in an airtight container for up to 2 days once dressed.
Notes
- Use a variety of citrus fruits for a colorful and flavorful presentation.
- To enhance texture, toast the walnuts lightly before adding.
- You can substitute honey with maple syrup or agave nectar for a vegan option.
- If desired, add fresh herbs like mint or basil for added freshness.
- For a less peppery salad, replace arugula with baby spinach or mixed greens.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
