Imagine a salad so vibrant, so refreshingly tantalizing, that it transforms your ordinary meal into an extraordinary culinary experience! This Mixed Citrus Salad with Honey Lemon Mint Vinaigrette isn't just a side dish—it's a flavor explosion that will transport your senses to a Mediterranean paradise. Packed with zesty citrus segments, crunchy pistachios, and a dressing that dances between sweet and tangy, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1 lemon, segmented
- 1/4 cup fresh mint leaves
- 1/4 cup pistachios, chopped
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the citrus fruits. Using a sharp knife, carefully segment the oranges, grapefruit, and lemon. To segment, cut off the top and bottom of the fruit to create a flat surface. Stand the fruit upright and slice off the peel and pith, following the curve of the fruit. Once peeled, cut between the membranes to release the segments. Place the segmented fruit into a large mixing bowl.
- Next, wash the fresh mint leaves under cold water to remove any dirt or impurities. Pat them dry gently with a paper towel. Once dry, stack the mint leaves, roll them tightly, and slice them into thin ribbons, also known as chiffonade. Add the sliced mint to the bowl with the citrus segments.
- In a small bowl, prepare the honey lemon mint vinaigrette. Combine the olive oil, honey, lemon juice, and a pinch of salt and pepper. Whisk the mixture together until it is well blended and emulsified. Adjust the seasoning to taste, adding more salt or pepper if desired.
- Chop the pistachios into small pieces. You can do this using a knife or by placing them in a zip-top bag and gently crushing them with a rolling pin. Add the chopped pistachios to the citrus and mint mixture in the bowl.
- Drizzle the honey lemon mint vinaigrette over the citrus salad and gently toss everything together to combine. Be careful not to break the citrus segments while mixing.
- Once combined, taste the salad and adjust the seasoning if necessary. If you prefer a sweeter dressing, you can add a little more honey. If it needs more acidity, add a splash more lemon juice.
- To serve, spoon the mixed citrus salad into individual bowls or a serving platter. Garnish with additional mint leaves or a sprinkle of extra pistachios if desired. Enjoy this refreshing salad immediately!
Tips
- Citrus Segmenting Secrets: Use a sharp, serrated knife to ensure clean, precise fruit segments without bitter pith.
- Mint Matters: For the most aromatic mint chiffonade, use fresh leaves and slice just before serving to maintain maximum flavor and prevent wilting.
- Vinaigrette Virtuoso: Whisk your dressing thoroughly to create a perfect emulsion that coats every citrus segment evenly.
- Nut Know-How: Toast your pistachios lightly before chopping to enhance their nutty flavor and add an extra layer of complexity.
- Serving Suggestions: Serve this salad immediately after dressing to preserve the bright flavors and prevent the citrus from becoming soggy.
- Temperature Tip: Serve slightly chilled for the most refreshing experience, especially on warm days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
