Citrus season is in full swing and there are many different varieties to enjoy! Citrus fruits are very versatile in the kitchen and full of nutrition. Not only are they an excellent source of vitamin C and fiber, citrus fruits add to our daily hydration.
Brighten up the winter months with this pretty citrus salad. It is sweet, tangy, and refreshing. Pair with your choice of lean protein such as chicken or fish. My personal favorite is blackened salmon.
Recipe: Winter Citrus Salad with Lemon Honey Vinaigrette
Ingredients:
Citrus Salad
- 2 Cara Cara oranges
- 2 blood oranges
- 1 heirloom navel orange
- 5 ounces baby kale
- 4 ounces goat cheese, crumbled
- ½ cup Marcona almonds
Lemon Honey Vinaigrette
- 2 tablespoons Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 1 tablespoon honey
- ¼ cup olive oil
- 1 tablespoon champagne vinegar
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions:
- Wash all citrus fruits. Slice the ends off of each fruit. Set the fruit on flat end and slice away the peel including the white pith. Then slice into ¼ inch thick rounds.
- In a salad bowl, add the baby kale. Arrange the citrus slices on top of the baby kale. Sprinkle the crumbled goat cheese and Marcona almonds on top.
- To make the vinaigrette, whisk together the lemon juice, lemon zest, honey, champagne vinegar, olive oil, salt, and freshly ground black pepper.
- Pour lemon honey vinaigrette over the salad. Toss to coat all ingredients evenly.
