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Jul 14

Citrus Salad Recipe

citrus salad

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.

citrus salad citrus salad

Summer Citrus Salad
Serves 4
A citrus inspired summer salad
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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.
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/
Photography: Heidi Lau | Design & Styling: The Vault Files + Lark & Linen

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  1. […] I insist you head on over to The Vault Files for the delicious Tiramisu Recipe we enjoyed and to Lark & Linen for the stunning Citrus Salad recipe and adorable DIY […]

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