Citrus Salad is not only the brightest, most beautiful dish on your winter table, but it's overflowing with health benefits. Here are all the tips and tricks to get the fastest and freshest platter full of flavor in winter. Shall we?
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What is Citrus Salad
In this house, Citrus Salad is an enormous platter of every different kind of citrus we can find at the markets—from classic navel oranges to eye-catching blood oranges to bittersweet grapefruits—peeled, segmented or sliced, and eaten with a fork like a salad.
If avocados are ripe and available, layer them into the salad for the added boost of "good fat" as well!
To keep things simple, skip a full-blown dressing for a generous drizzle of very good extra-virgin olive oil straight from the bottle and a squeeze of lemon juice. Garnish with savory things like toasted nuts, cheese, and maybe some red onions for good measure.
You can, of course, combine the olive oil and lemon juice with some garlic, salt and black pepper in s separate container if you really want to. Those instructions are also included in the recipe below.
Even though it's called a salad, you don't have to add lettuces or other leafy greens to Citrus Salad. Just let the colorful citrus shine on its own.
Health Benefits of Citrus
Everyone knows citrus is good for you, but do you know how and why? Although the exact nutritional content of different types of citrus will vary, all citrus have similar health benefits, and it's not just vitamin C!
- high in vitamin C, a vitamin that works a as an antioxidant and contributes to immune health
- low on the glycemic index
- high in fiber, both soluble and insoluble, which contribute to digestive health
- hydration, obviously!
- antioxidant content wards off certain types of cancers
- some studies have shown that the bioflavonoids hesperidin and apigenin may improve cognitive function and protect against neurodegenerative diseases like Alzaheimer's, Parkinson's
Dietary Considerations of Citrus Salad
This Citrus Salad recipe, as presented, is:
- 100% vegetarian
- vegan adaptable, if you substitute plant-based feta for regular feta or leave feta out completely
- gluten-free
- dairy-free, if you substitute non-dairy feta for regular feta or leave feta out completely
- refined sugar-free
- Whole30 friendly
Ingredients You Need for Citrus Salad
- citrus fruit of any kind, see below for suggestions
- avocados
- lemon
- red onions
- feta cheese
- roasted pistachios
- extra-virgin olive oil
- flaky sea salt and pepper
What Kind of Citrus to Use for Citrus Salad
Use whatever types of citrus you like, but try to find a mix of colors, which is not just for visual aesthetics. A variety of colors means a variety of nutrients. Having at least one grapefruit is good to have something very tart, otherwise the salad might be a little too sweet.
Regular oranges are usually available year round, but more varieties appear at the markets starting in November. There will be everything from deep dark red blood oranges to peachy pink Cara Cara oranges to bright white oro blanco grapefruits at their peak from December to March. Here are some notes on citrus varieties.
Oranges
Navel and Valencia Oranges. These are the regular shmegular oranges you see most often in grocery stores. Navel oranges have a thick skin and no seeds making them great to peel and eat out of hand as snack. They are characterized by their funny "innie" bellybutton on the bottom side of the fruit. Valencia oranges are available year-round and are best for juicing, though if they are the only orange available to you, they will be fine for the Citrus Salad after peeling and slicing.
Blood Oranges. As the name would suggest, blood oranges have a red color, though they can range from a uniformly deep dark, almost purple to a reddish orange ombré effect, to just barely speckled with red. Blood oranges can have red- to blush-tinged skins, though not always. The red color in blood oranges come from anthocyanins, the same polyphenol that gives color to berries and grapes. Blood oranges are round, generally smaller than regular navel and Valencia oranges, and sweeter.
Cara Cara Oranges. First discovered in Cara Cara, Venezuela, these citrus fruits are known for their pink fruit inside. Cara Cara oranges are similar in size to navel and Valencia oranges, though their skins are ever so slightly pinker. The pink color is due to lycopenes, the same polyphenol that gives color to tomatoes and watermelon. Different nutritional content from blood oranges, they are great to combine with each other to get both! Cara Caras are sweeter and lower in acid than other citrus.
Mandarin Family
Fun fact: Mandarin oranges are the original ancestor of not just other small, slightly squat citrus that look like mandarins, but of all the oranges described above! Let's get into it.
Mandarin Oranges. This small, thin-skinned bright orange citrus fruit is the grandmama to all the similar citrus like tangerines, clementines, and satsumas, as well as actual oranges! Mandarin oranges are sweet and their very thin skins with little pith (white part under the skin) are easy to peel. Mandarins have a slightly squat shape, rather than perfectly round, so they sit on their bottom rather than roll around. And yes, they are indeed the exact citrus in canned Mandarin oranges.
Tangerines. Tangerines are a type of mandarin orange. There are a few varieties even within tangerines, like Pixie Tangerines, that have been specially branded for marketing.
Clementines and Satsumas. Clementines and Satsuma are distinct types of Mandarin oranges.
Kishu Mandarins. These are teeny tiny Mandarin oranges that can fit in a teaspoon.
Kumquats. Technically, in their own family separate from Mandarins, Kumquats are also teeny tiny citrus fruits about the size of large grapes. However, unlike other citrus fruits, Kumquats are usually eaten whole, skin and all. They are, indeed, bitter from the skin, but that is their appeal as TCM indicates bitterness of citrus peels are the healthiest part of the fruit. Grocery stores usually sell kumquats in plastic clamshell containers similar to how berries are sold.
Grapefruit Fam
Red, Pink, and White Grapefruit. These are your familiar red, pink, and white grapefruits that you can find in the grocery store. They are larger in size than regular oranges, have a gentle flattened oval shape, and peachy yellow skin. Grapefruits are much more tart than other citrus and can be slightly bitter, making them great as a flavor balance in this Citrus Salad recipe.
Oro Blanco. Not to be confused with a white grapefruit because of the name "blanco" and the white fruit inside, Oro Blanco is actually a hybrid of grapefruit and pomelo. The skin of Oro Blanco, which ranges in color from pale yellowish green to bright green, is thick so they are easy to peel and eat out of hand. Oro Blancos, and a related newer variety, the Melogold, are much sweeter than grapefruit and have no bitterness.
Pomelo. Pomelo is the largest of the citrus fruits, hence the scientific name Citrus maxima, and is considered to be the grandmother of all other citrus fruits. They look like bigger grapefruits that have been pulled to a slight point at the top, creating a fat raindrop shape. Pomelos' super-thick skins range in color from yellow to green, and fruit inside from white to pink. Though the skins have a lot of pith and are very bitter, the fruit of pomelo is sweeter than grapefruit.
Other Citrus: Obviously there are all the different varieties of lemons and limes, along with all different kinds of existing and new hybrids and proprietary varieties that become available every year.
Additional Ingredients Notes and Resources
Avocado. In the cooler months, avocados from Mexico and Peru will be available. My recommendation for avocados is to buy them on the firmer side a few days in advance of when you will actually eat them so that you can control their ripeness yourself. If you live in California, some avocado farmers may have specialty varieties of avocados at local farmers' markets.
Olive Oil. I used this olive oil that's pretty widely available, though it is not organic.
Feta Cheese. Feta is fresh cheese (read: "not aged") that adds salt and funk to the salad to balance the sweetness of the citrus. It can be made with cow, goat, sheep or a combination of milks, and from any number of countries, including the US. We like fresh feta stored and sold in brine like this one from California made with cow's milk.
Pistachios. Get pistachios that are shelled so they're easier to use, and roasted and salted. If you can't find just the kernels, get pistachios and crack and shell them yourself. This brand of pistachios is my all-time favorite, any flavor.
All other fresh herbs and produce like lemons and red onions from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.
Instructions for How to Make Citrus Salad
The instructions for how to make Citrus Salad are dead easy and almost don't need a recipe:
- Peel and segment citrus, and arrange on a platter with high sides or a shallow bowl.
- Place sliced avocado on citrus.
- Scatter red onions, pistachios, and crumbled feta.
- Drizzle with olive oil, lemon juice, and season with salt.
However, there are a few different methods for peeling and present the citrus, whether it be peeling by hand vs using a knife, and different ways to separate citrus into segments vs slicing into rounds! It depends on your visual aesthetic, as well as on the citrus itself, as some citrus lend themselves better to certain preparations. Here's how:
How to Peel and Separate Citrus into Segments
There are two ways to separate citrus into individual segments.
Fastest Way, with a Knife. Using a knife to cut citrus into individual segments results in what are called "supremes." Using a very sharp knife, slice off about ¼-inch from the top and bottom of the citrus, or at least until you see some of the inside fruit. Place one of the flat ends of the citrus on a sturdy cutting board to keep the fruit steady. Trim off the skin and as much of the white pith with the knife by slicing down and around the citrus. Once the skin is completely removed, cut out each segment by cutting on either side of the segment between the fruit and the inner skin. Continue until all of the segments are cut out. Some of the fruit will stay with the skins, but that's ok.
A knife works for larger citrus, but is harder to maneuver with smaller citrus like mandarin oranges, and even small blood oranges.
Slower Way, by Hand. This method takes some patience, but looks great for presentation, and wastes much less of the actual citrus fruit. Peel the outer skin of the citrus fruit with your hands. Separate the segments, then carefully peel the inner membranous skins from each segment.
The outer skin of certain citrus fruits are easier to peel by hand like mandarin oranges, tangerines, and oro blancos. The larger citrus, like pomelos and grapefruits are also very easy to remove the inner skins.
How to Peel Citrus and Slice into Round Sunshines
To slice citrus into sunshines, either peel the outer skin of the fruit by hand and slice the peeled fruit with a knife, leaving the inner thin skins on, or use a knife for both steps.
Make Citrus Salad
To make the Citrus Salad:
- Arrange the citrus segments and avocado slices on a serving plate with high sides, to keep the citrus juices. Add sliced kumquats.
- Drizzle citrus and avocado with olive oil and lemon juice. Scatter red onions, feta cheese, and chopped pistachios over the citrus and avocado.
- Sprinkle with ground black pepper and a little bit flaky sea salt (will depend on how salty the feta cheese and pistachios are).
Pro-tips and Tricks
- Prep in Advance. Prep all the citrus a day in advance!!! In fact, go ahead and peel and slice a lot more than you will use for the Citrus Salad. Having pre-prepped citrus in the refrigerator and very readily available to easily eat means that you and anyone else in your house are more likely to eat it!
- Vary the Cuts and Slices. All the citrus don't have to be cut and sliced in the same way! Cut the citrus in different shapes to keep the Citrus Salad visually interesting. In fact, larger citrus like grapefruits will be easier to eat if they are segmented vs rounds.
- Collect the Juices. Drain off the mixed citrus juice that collect underneath the citrus segments on the cutting board and in the serving platter and mix with olive oil and salt for a vinaigrette or dressing for this salad or a different green salad.
- Shake a Quick Dressing. Combine the olive oil, lemon juice, salt and black pepper in a container first if you want to make a separate "dressing" rather than just drizzling the entire serving platter with olive oil and lemon juice.
- Make Candied Citrus Peels. Save the outer skins of grapefruit and oranges to make candied peels to use for cocktail garnishes, dessert decorations, or just eat as a sweet snack!
Substitutions and Variations
With so few ingredients, there are just a few substitutions you can make for flavor as well as dietary preferences and restrictions. You can also add ingredients as the season inspires you!
- Other Oil instead of Olive Oil. Extra virgin olive oil has an intense, distinctive fragrance, and if you prefer something more neutral, use avocado oil.
- Other Cheese instead of Feta. For almost any salad, my cheese preference is almost always feta because the flavor and funk can stand on its own against other flavors in the dish. Goat cheese, the chevre style, is similar in texture and may be milder in flavor. However, if you prefer something even milder or creamier, use what you like. Slices of mozzarella or torn burrata will take this salad into a caprese-like territory with citrus similar to the usual tomatoes.
- Nuts. Use any nut you like in place of or in addition to pistachios. Toasting the nuts and salting them ensures they have more flavor. I have made this salad multiple upon multiple times with almonds as well as walnuts.
- Other onions instead of Red Onions. The red onions serve as a flavor balance here adding a strong savory and slightly bitter taste to the recipe. You can leave the red onions out, use shallots for something milder, or what I always do now if I already have them in the fridge (and I almost always do), use Pickled Onions.
Some ingredient additions to try:
- Fresh herbs like mint or basil, finely julienned or chiffonade
- Pomegranate seeds
- Chopped olives, which might sound weird I know, but it's a pretty regular combination in cuisines like Spanish and Italian!
Tools and Equipment
Your most important tools for Citrus Salad will be your hands to peel the citrus, especially if you are going to individually peel the segments! Here are a few more items that will help you get the Citrus Salad from tree to table much easier and faster!
- fruit and vegetable wash
- salad spinner
- chef's knife
- sturdy oversized cutting board
- my favorite oval platter/bowl with high sides
Advance Prep, Leftovers, and Storage
Advance Prep. Citrus Salad is the BEST kind of salad to prep in advance! Simply peel and slice or segment all the citrus and store in an airtight container in the refrigerator for up to two days. You can put all the citrus together.
Leftovers. Transfer leftover Citrus Salad to an airtight container and keep in the refrigerator for up to one day. The cheese may disintegrate into the citrus juice and nuts will soften, but the salad will still be fine to eat.
What Else to Serve with Citrus Salad
Citrus Salad is an amazing starter or side dish on a full menu for brunch, lunch, or dinner. Not to say that I haven't eaten just a salad of citrus and avocado as my girl dinner on multiple occasions before. Here are a few suggestions to serve along with a Citrus Salad to round out a gorgeous table:
- Baked Salmon, citrus always plays well with fish and seafood
- Tri-colore salad with Anchovy Vinaigrette is the bitter, leafy green complement to sweet Citrus Salad
- Charred broccoli is a perfect simple green vegetable
- garlic bread, or even just a darkly toasted slice of bread to dip in the salty, tangy, umami-y Puttanesca sauce
Try These Cool Season Salad Recipes, Too
- Arugula Pear Salad
- Mandarin Orange Chicken Salad
- Fall Harvest Salad with Apples and Walnuts
- Persimmon Salad Recipe aka Autumn "Caprese"
- Fall Farmers' Market Salad with Maple Citrus Vinaigrette
And if you're here for the Citrus, check out these recipes:
- Citrus-Roasted Salmon with Herbs Recipe
- Marcella Hazan's Roast Chicken with Lemons
- Orange Olive Oil Cake
- Lemon Olive Oil Cake
- Dried Oranges Recipe (the Crisp Ones!)
- Candied Orange Slices
- Pickled Kumquats
Citrus Salad with Avocado, Pistachios, and Feta Recipe
Ingredients
- 6-8 citrus fruits any kind: blood orange, cara cara orange, navel orange, oro blanco grapefruit, pink or red grapefruit, pomelo
- 4-5 kumquats thinly sliced cross-wise, seeds removed
- 2 firm ripe avocados peeled and sliced lengthwise
- ¼ cup extra-virgin olive oil
- juice from half a lemon
- ¼ cup thinly sliced red onions soaked in cold water for 10 minutes
- ½ cup crumbled feta cheese
- ½ cup roasted pistachios roughly chopped
- flaky sea salt and black pepper
Instructions
- Peel citrus, separate segments, and carefully remove the thin skin and white pith from each segment. It is time-consuming and very tedious, but sometimes you need an activity that lets your mind wander while keeping your hands away from your phone. You can of course, peel the citrus, and cut cross-wise into round slices that look like bright colorful sunshines.
- Arrange the citrus segments and avocado slices on a serving plate with high sides (to keep the citrus juices). Add sliced kumquats.
- Drizzle citrus and avocado with olive oil and lemon juice. Scatter red onions, feta cheese, and chopped pistachios over the citrus and avocado. Sprinkle with ground black pepper and a little bit flaky sea salt (will depend on how salty the feta cheese and pistachios are).
Notes
Nutrition
Afterthoughts
If you take part in the LA nightlife, more specifically, the club scene, then you’re probably familiar with club promoters. You may not know them personally, but you know what I’m talking about. They are the people who throw nightly parties at various venues around town. Club promoters are different from club owners, who are the people who actually own the venue. Club owners have thrown down the fat cash for the real estate. Promoters, however, are the ones who come in at 6 pm on Friday night with their crew – sound, lighting, visual effects, dj, go-go dancers, etc. etc. They don’t pay the rent for the place, but likely they share revenues from the cover charge and the bar with the club owner. The promoter doesn’t own the place, but when the bass starts to boom, well, really, the promoter owns the place.
As greasy, slimy, pale-skinned, fat with cash but gaunt with drugs as promoters are, sometimes I wish I could be a club promoter. For what better career in the world is there than to cruise from lush club to plush club with your entourage and throw the best damned parties that anyone has ever experienced? I love the music, I love the dancing, but what I would love the most is seeing everyone enjoying themselves. What a rush. Throwing parties gives me a rush.
Spanish Tapas Party
When it really comes down to the shiny disco balls, though, I know I’d never make it as club promoter, so I stick with entertaining at home. I love throwing dinner parties.
We started with sangria for a Spanish-themed dinner party.
Though everything else on the menu was heavily influenced by Spain, the Citrus Salad with Avocado could not have been more California. Actually, that's not true because the salad could have been more California if left the citrus off and though the nuts were toasted, they were way too fat to be from California.
There is a reason that there are oranges, lemons, and limes in sangria. Citrus fruits grow in Spain. Yes! It's incredible! Let me impress you with my knowledge of global-economics. Spain is a leading world producer of oranges, lemons, and limes, and is number one for those citrus fruits in the European region. Okay, so that's just my ability to google on demand. However, I don't recall ever seeing avocadoes on a menu in a Spanish restaurant. I couldn't help the avocadoes though because everyone f--king loves avocadoes. Is it enough to say that the Spaniards had a very strong influence on California's history? *eh* It's good enough for me. At least I didn't try to serve guacamole.
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