Citrus Salad Recipe

Every time Gaby and I get together to host some sort of party (as seen here, here and, most recently, here), we typically use the menu as the jumping off point. While this might be a slightly backwards way of tackling an event, for us it’s one of the things we’re most excited about, and we always have a list a mile long of recipes we’ve been dying to try.  A variation on this citrus salad recipe, from Design Love Fest’s archives, has long been on said list, and I’m thrilled to announce that it’s even better than it sounds. With photos from Heidi Lau, grab the recipe below.

Summer Citrus Salad

2016-07-13 20:10:07

Serves 4

A citrus inspired summer salad

Write a review

Save Recipe

Print

Prep Time

20 min

Cook Time

1 hr

Prep Time

20 min

Cook Time

1 hr

86 calories

20 g

0 g

1 g

3 g

0 g

235 g

123 g

14 g

0 g

0 g

Nutrition Facts

Serving Size

235g

Servings

4

Amount Per Serving

Calories 86

Calories from Fat 4

% Daily Value *

Total Fat 1g

1%

Saturated Fat 0g

0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 123mg

5%

Total Carbohydrates 20g

7%

Dietary Fiber 5g

20%

Sugars 14g

Protein 3g

Vitamin A

35%

Vitamin C

76%

Calcium

7%

Iron

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 head butter lettuce
2. 2 red beets, tops trimmed
3. 2 golden beets, tops trimmed
4. 1 blood orange, segmented and sliced
5. 1 navel orange, segmented and sliced
6. 1/2 cup cubed watermelon
7. 1 Tbsp. fresh lemon juice
8. 1 Tbsp. fresh lime juice
9. 1/4 small fennel bulb, very thinly sliced
10. 1/8 red onion, very thinly sliced
11. Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
12. Coarse sea salt & ground black pepper
13. 1/4 cup cilantro leaves

Instructions

1. Individually wrap beats in foil and bake in oven at 400° until tender when pierced with a fork - this should take an hour. Remove from oven and let cool
2. Place oranges and fennel in bowl. Squeeze on lemon and lime juices and let sit.
3. Once beets are cooked and cooled, slice into thin rounds.
4. In a large bowl, toss together lettuce, beets, oranges, watermelon, fennel and onion. Drizzle generously with oil, sprinkle with salt, pepper, top with cilantro leaves. Let sit for 5-10 minutes to marinate and enjoy!

Adapted from Bon Apetit

beta

calories

86

fat

1g

protein

3g

carbs

20g

more

Adapted from Bon Apetit

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/