Citrus Salad Recipe - Vegetarian Times

Citrus Salad

Citrus Salad

Citrus Salad

Look for stunningly red-fleshed blood oranges, which are just coming into season, to make this salad.

  • 4Servings



  • 2 Tbs. agave syrup
  • 1 1/2 Tbs. lime or lemon juice
  • 1 Tbs. low-sodium soy sauce
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes


  • 2 oranges or blood oranges
  • 1 grapefruit
  • 11/2 cups coarsely chopped arugula
  • 1 shallot, peeled, thinly sliced crosswise, and loosened into strands (1/4 cup)
  • 2 Tbs. coarsely chopped mint leaves
  • 2 Tbs. crushed roasted peanuts or dry-roasted almond slivers, for garnish
  • 1 Tbs. toasted sesame seeds, for garnish


To make Dressing:

1. Mix all ingredients together in bowl. Taste for balance of sweet, sour, salty, and spicy, adjusting seasonings as necessary. Set aside.

To make Salad:

2. Slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice away skin and pith from outside with knife. Cut fruit segments from membranes, and transfer to bowl; toss lightly with arugula, shallot, and mint. Toss with Dressing. Serve garnished with peanuts and sesame seeds.

Nutrition Information

  • Calories: 142
  • Carbohydrate Content: 27 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 427 mg
  • Sugar Content: 20 g