This beautiful citrus salad is the perfect summer side dish or brunch salad.
Grapefruit and oranges are served over greens with a tangy-sweet lime vinaigrette, pistachios, and fresh herbs.
Simple Citrus Salad
- Healthy and vibrant citrus salad brings a burst of sunshine to the table any time of year!
- It’s perfect for Mother’s Day brunch or any special occasion!
- It’s loaded with vitamin C, antioxidants, protein, and a low-sugar dressing.
- Make it a main dish by adding warm or chilled sliced chicken breasts, shrimp cocktail, or a fancy filet of salmon.
Citrus Salad Ingredients
Citrus – The stars of this salad are grapefruit and oranges. I use two kinds of oranges to make it pretty, but you can use any variety. Cara cara oranges (navel oranges) and Blood oranges are sold in most grocery stores.
Arugula – The peppery bite and thicker leaves work perfectly in this recipe. Replace it with massaged kale or spring mix.
Nuts – Pistachios add a salty, nutty crunch to this citrus salad recipe.
Vinaigrette – Fresh is best for the lime juice, zest some of the peel for an added garnish before serving, if desired. Honey can be switched out for agave or maple syrup.
How to Make Citrus Salad
This dramatically distinct salad will be a hit all summer long!
- Prepare dressing and chill.
- Cut citrus fruits and sliver red onion (recipe below).
- Place arugula in a bowl and arrange citrus and slivered red onion on top.
- Drizzle with dressing and garnish with pistachios and mint leaves.
Keeping Citrus Salad Fresh
This citrus salad recipe is so elegant, yet so easy! Prep the fruit and vinaigrette ahead and chill until ready to assemble!
Leftover citrus salad can be kept covered in the refrigerator for up to 3 days. Add fresh arugula before serving.
Our Fave Summer Salads
Did you love this Citrus Salad? Leave us a comment and a rating below!
Citrus Salad
Bright and colorful citrus salad is the perfect way to enjoy all the flavors of summer!
For the dressing
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In a small bowl, combine dressing ingredients. Whisk and set aside.
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Using a sharp knife, cut the skin and white pith off of the grapefruit and oranges. Slice them into ¼-inch rounds. Remove any seeds.
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Place the arugula in a salad bowl or on a platter. Arrange the citrus slices and onion on top.
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Drizzle with the dressing and garnish with pistachios and mint leaves.
Salad can be stored for up to 3 days in an airtight container in the fridge.
Calories: 222 | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 7mg | Potassium: 442mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2206IU | Vitamin C: 91mg | Calcium: 103mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad
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