Description
A bright, crisp salad combining juicy citrus segments with peppery radishes for a refreshing side dish or light meal.
Ingredients
Scale
- 2 large oranges (such as navel or cara cara), peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 small bunch of radishes (about 6-8), thinly sliced
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the citrus segments, sliced radishes, red onion, and chopped mint in a large bowl.
- In a small bowl, whisk together the olive oil and lemon juice until combined.
- Pour the dressing over the salad ingredients.
- Gently toss everything together to coat.
- Season with salt and black pepper to taste.
- Serve immediately or chill for up to 30 minutes before serving for more flavor.
Notes
- For easier eating, remove as much of the white pith from the citrus as possible when segmenting.
- You can use a mandoline for uniformly thin radish slices.
- Add a pinch of sugar to the dressing if your citrus is very tart.
- For extra crunch, sprinkle with toasted almonds or pumpkin seeds just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg