winter citrus salad
This winter citrus salad is made up of vibrant grapefruit, tangerines, navel and blood oranges. A refreshing dish bursting with a medley of flavors—perfect to brighten up a gloomy day or embrace the approaching spring season. The avocado cuts the acidity from the citrus while the dates add a touch of sweetness; the walnuts give it a nice crunch. If you want to be decadent (and you should) I recommend topping it all off with a drizzle of good honey.
Use any citrus you like or whatever is available to you. Kumquats would be a wonderful addition as well…I couldn’t find any here in London. You can also play around with the nuts—pistachios would be yummy too. Serve this salad as a light lunch or an appetizer. You can beef it up a bit with some arugula added to the bottom of the salad.
This recipe was adapted from Bojon Gourmet’s winter citrus salad with walnuts, dates and rose. In her recipe, she adds rosewater which would be a beautiful addition, but I didn’t have any on hand and I wanted to keep the salad simple, with ingredients most people have in their kitchen.
If you make any substitutions, please share in the comment section below!
serving platter and serving utensils
You can add a bed of arugula to the base of the salad for more volume.
The dates add a bit of sweetness, but I recommend a light drizzle of honey for some decadence.
Use any combination of winter citrus that you like or that is available to you.
Winter Citrus Salad
A vibrant salad composed of seasonal winter citrus, served with dates, sliced avocado, mint and walnuts. Use any combination of citrus that is available to you. If you want to increase the volume of the salad, you can add some wild arugala to the base. Naturally dairy and gluten-free.
Serves: 4 as a side
- 2 blood oranges
- 2 naval or cara cara oranges
- 1 grapefruit
- 1 tangerine
- 1 avocado, cut lengthwise into thin slices
- 2 tablespoons high quality olive oil or to taste
- 4-6 dates, sliced into thin rounds
- 1/3 cup walnuts
- 1/4 cup loosely packed fresh mint leaves
- optional drizzle of honey for added sweetness
- Flakey sea salt, such as Maldon
- Slice the top and bottom off the citrus fruit so you have two flat surfaces. Then, standing the citrus on one flat side, run a sharp paring knife down the sides to remove the pith and peel. Once the peel is removed, slice the fruit into quarter-inch rounds, removing any seeds. Arrange the sliced citrus and avocado in layers on a serving platter. If you want to increase the volume of the salad, you can add a bed of arugala to platter first.
- Top with sliced date rounds, walnuts and mint leaves. Then drizzle with olive oil and optional honey for a touch of sweetness.