Oranges and grapefruits in a salad bowl on a wooden table

Salad / Seasonal - Fall / Snacks

Fall Citrus Salad with Honey Lemon Vinaigrette

4 Servings

Prep time: 10 minutes

Diet Style

GF
LF
LS
P

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Mixing Bowl
  • Whisk

Ingredients

  • 2 blood oranges or tangerines
  • 1 pink grapefruit
  • 1 navel orange
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • ½ teaspoon honey
  • Zest of 1 lime
  • Juice of half a lime
  • 1 shallot, chopped
  • ¼ teaspoon freshly chopped tarragon
  • 1 tablespoon fresh mint, chopped

Directions

  1. Peel fruit

    Peel the oranges and grapefruit, removing as much white pith as possible.

  2. Slice and layer

    Slice fruit into rounds and remove any pits, and layer fruit on a serving plate.

  3. Whisk and drizzle

    In a small mixing bowl whisk together olive oil, vinegar, honey, lime zest, lime juice, shallot, and tarragon until well combined. Drizzle over salad.

  4. Top and serve

    Top with freshly chopped mint and serve.

Chef Gary in YMCA chef uniform

Chef's Note:

You can substitute any fresh citrus fruit you like. Fruit can be cut into sections instead of rounds!

Nutrition Info

Per Each Serving

  • Calories

    185

  • Fat

    10g

  • Saturated Fat

    1g

  • Protein

    2g

  • Total Carbs

    25g

  • Fiber

    5g

  • Sugar

    16g

  • Sodium

    3mg

  • Cholestrol

    0mg