Description
This Winter Citrus Salad brings together the bright, tangy flavors of grapefruit, oranges, and blood oranges for a refreshing and colorful dish. The homemade dressing, made with dijon mustard and citrus juice, perfectly complements the sweetness of the citrus while adding a hint of savory depth.
Perfect for a light lunch or a stunning starter, this salad not only pleases the palate but also provides a vibrant visual appeal. The sprinkle of fresh thyme and poppy seeds adds a final touch of flavor and texture, making it a delightful and healthy option for any winter meal.
Ingredients
2 grapefruits
2 oranges
3–4 blood oranges
1 teaspoon dijon mustard
1/4 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme
1 teaspoon poppy seeds
Instructions
Segment the citrus by first cutting off the top and bottom (so you have a flat surface to work with). Run your knife under the peel in strips from top to bottom, around the curve of the orange, to remove the peel and pith while leaving as much of the flesh as possible.
Holding the citrus in your hand over a bowl (to catch the juices). Using a small serrated or paring knife, cut along the inside of the membrane of each segment, then on the other side, creating a wedge-shaped piece of citrus between the membranes. Repeat with the rest of the fruit, removing seeds as you go. Place segments in a separate bowl, then squeeze out remaining juice from the membranes (you can reserve the rest of the juice for another purpose or just drink it, good stuff!).
In a small bowl, whisk together 1 tablespoon of citrus juice with mustard and salt. Slowly drizzle in olive oil, whisking vigorously until emulsified and smooth.
Gently toss citrus segments with dressing until evenly coated. Divide among serving bowls. Sprinkle with fresh thyme and poppy seeds.
- Prep Time: 15 minutes
Nutrition
- Calories: 150 kcal