Description
A vibrant, no-cook salad that combines a medley of sweet, tart, and bitter citrus fruits with fresh mint and juicy pomegranate arils. This Citrus Salad is refreshing, colorful, and loaded with nutrients—perfect for brunches, light lunches, or as a stunning side dish.
Ingredients
- 2 blood oranges
- 2 navel oranges
- 2 mandarins or clementines
- 1 ruby or pink grapefruit
- ½ lemon (optional, thinly sliced)
- ½ cup pomegranate arils
- Fresh mint leaves, for garnish
- 1–2 tsp honey or agave (optional)
- Pinch of flaky sea salt (optional)
Instructions
- Peel all citrus fruits using a sharp knife, removing both the outer peel and white pith.
- Slice the citrus into 1/4-inch thick rounds.
- Arrange the slices on a large serving plate, overlapping for a layered look.
- Sprinkle pomegranate arils evenly over the citrus.
- Tear mint leaves by hand and scatter them over the salad.
- (Optional) Drizzle lightly with honey or agave if desired, and finish with a small pinch of sea salt.
- Serve immediately or chill for up to an hour before serving. Add mint just before serving if made in advance.