Citrus Citrus Greens Salad (Printable)

Bright and fresh salad combining citrus fruits, baby greens, nuts, and a zesty citrus dressing.

# What You’ll Need:

→ Greens

01 - 5 oz mixed baby greens (arugula, spinach, or spring mix)
02 - 1 cup baby kale, torn

→ Citrus Fruits

03 - 1 large orange, peeled and segmented
04 - 1 ruby grapefruit, peeled and segmented
05 - 1 blood orange or tangerine, peeled and segmented

→ Extras

06 - 1/4 cup thinly sliced red onion
07 - 1/4 cup toasted pistachios or sliced almonds
08 - 2 oz crumbled goat cheese or feta (optional)

→ Citrus Vinaigrette

09 - 2 tbsp fresh lemon juice
10 - 2 tbsp fresh orange juice
11 - 1 tsp finely grated lemon zest
12 - 1 tsp honey or maple syrup
13 - 1/4 cup extra virgin olive oil
14 - Salt and freshly cracked black pepper, to taste

# How-To Steps:

01 - Whisk together lemon juice, orange juice, lemon zest, honey or maple syrup, olive oil, salt, and pepper in a small bowl until emulsified.
02 - In a large bowl, toss mixed baby greens with torn baby kale.
03 - Incorporate orange, grapefruit, and blood orange segments into the greens.
04 - Sprinkle sliced red onion, toasted nuts, and crumbled cheese if using over the salad.
05 - Drizzle the prepared vinaigrette over the salad and toss gently to combine evenly.
06 - Serve immediately to enjoy optimal freshness and texture.

# Expert Advice:

01 -
  • The citrus vinaigrette is so bright it wakes up your palate after one bite.
  • It comes together in under twenty minutes with no cooking required.
  • Every forkful tastes clean, crunchy, and just sweet enough to balance the tang.
02 -
  • Dress the salad right before serving or the greens will wilt and lose their snap.
  • If your citrus is hard to peel, roll it firmly on the counter first to loosen the membranes.
  • Leftover vinaigrette keeps in the fridge for three days, just shake it hard before using.
03 -
  • Chill your salad bowl in the fridge for ten minutes before assembling, it keeps everything crisp longer.
  • Use a microplane for the lemon zest and stop before you hit the white pith.
  • If your citrus is too tart, add an extra half teaspoon of honey to the vinaigrette.

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