Citrus Salad, served with Mint, Honey and Lime

At a glance

What stands out: This citrus salad with mint, honey and lime is refreshing and flavorful. It would be reliable for anything from a party to a breakfast staple.

How long it takes: 15 minutes
Equipment you’ll need: sharp knife, bowl
Servings: 4

Refreshing Winter Salad

We're making a standby of winter by taking advantage of all the great citrus produce available. Fresh mint leaves and tart lime juice help us pretend it’s warm and sunny out.

This beautiful citrus salad with mint is reliable to perk you up on cold winter days. It goes great with breakfast or really, any meal! It can stand in as a salad or a lighter dessert. We like to bring it to brunches or baby showers. A juicy citrus salad provides a refreshing contrast to the heavier foods usually served.

Brijet Said:

“This was refreshing and rich! Our daughter made it for a family Christmas gathering and it was the reliable addition to the spread. Great lighter recipe!”

See More Reader Reviews

So Versatile!

You can use almost any type of citrus fruit in this salad. We've chosen Cara Cara oranges because of their vibrant color. They are sweeter than regular navel oranges and have a more complex flavor. There are many varieties of citrus fruits that you can choose from and the simple honey lime dressing would complement all of them.

Keeping leftovers

Refrigerate: The salad can be made a day ahead but reserve the fresh mint until you’re ready to serve. Stir the salad, then gently fold in the mint leaves.

Brussels Sprouts Salad with Apples, Cranberries, and Walnuts

• Yield: 4
• Prep: 15 minutes
• Total: 15 minutes

Ingredients

• 4 Cara Cara oranges (or any type of orange)
• 2 grapefruit
• zest of one lime
• 2 tablespoons honey
• 1 tablespoon minced fresh mint

Method

1. Using a very sharp knife, cut away the peel and white pith of the oranges and grapefruit. Over a bowl, cut each segment out, letting the juice run into the bowl, and putting the segments into another bowl.
2. Once the segments are all in the bowl, lightly drain any excess juice. (Reserve the juice and enjoy it as a beverage.)
3. To the citrus segments, add lime zest, honey, and mint. Stir gently to combine. Serve immediately or store in fridge until ready to serve. We usually reserve the mint leaves until we're ready to serve the salad so they don't become discolored.

Notes

Oranges: You can use any type of orange. Navel oranges are most common but there are several varieties of blood oranges which have a reddish hue and more complex flavor. We like to use a few varieties for extra color.

Grapefruit: Pink or red grapefruit are sweeter than white or yellow grapefruit. If you use white grapefruit, you may have to increase the honey, to taste.

Variations: Fresh pineapple would be memorable in this salad. You could also slice a banana into the salad right before serving. Top with flaked coconut, if you like.