Make this fresh and light Citrus Salad with a Honey Lime Dressing to go with an Easter brunch this year. Made with oranges, grapefruits, feta cheese, raw almonds and a tangy and sweet dressing. A great addition to a buffet table!
Originally published on May 24th, 2016. Updated to include new photos and more current information.
Citrus is great to enjoy all year long. Although associated with being a winter fruit and enjoyed in salads like the Pomegranate and Citrus Salad, it’s great at any time. This salad is refreshing and light and can be enjoyed with breakfast, brunch, lunch or even a dessert. The dressing, like found in the Garden Vegetable Salad with a Honey Lime Dressing, is amazing!
Ingredients
- 4 oranges peeled and cut into rounds
- 2 grapefruit peeled and cut into rounds
- 1/3 cup feta cheese crumbled
- 1/4 cup almonds roughly chopped
- Small handful of fresh mint leaves roughly torn
Instructions
- Make the dressing – Make the dressing by combining the honey, lime juice and lime zest. Stir well to combine and set aside.
- Arrange salad – On a large serving plate, arrange the grapefruit and orange slices how you like. Sprinkle over crumbled feta cheese and chopped almonds.
- Add dressing – Drizzle over dressing and scatter over mint leaves.
- Serve – Serve straight away.
Recipe Tips
- Make ahead dressing – You can make the dressing days ahead and keep it in a glass jar in the fridge.
- Prep ahead fruit – You can peel and cut the oranges and grapefruits up to two days before. Just make sure to cover them in plastic wrap and keep them in an airtight container. For optimal freshness, store them in the crisper drawer in the fridge.
- Cut off all the pith – The pith is the white part on the outside of the fruit. When you peel the fruit, you may still be left with the pith. Make sure to cut it away as it’s bitter and you don’t want it as part of your salad.
- Assemble just before serving – This salad is best put together close to serving time. You can assemble it up to two hours before serving and keep it covered in the fridge. Add dressing just before serving.
Serving
You can serve this salad as part of a lunch, brunch or even dinner. It’s so light, versatile and refreshing. Here’s a few serving suggestions.
- Serve at brunch – with Light and Fluffy Scones and the Bacon and Onion Quiche.
- Serve at lunch or dinner – Serve the salad with the Zesty Pan Seared Salmon, the Crispy Cod Cakes or the Baked Parmesan Crusted Chicken.
Frequently Asked Questions
Common citrus fruits are Mandarins, Lemons, Oranges, Limes and Grapefruits.
Oranges come in different varieties such as the Navel Orange, Blood Orange, Mandarin Orange, Tangerine and the Clementine. There are many more, but these are the most common.
Both Tangerines and clementines are varieties of the mandarin orange. Tangerines and clementines are both varieties of mandarin orange. Clementines are sweeter, brighter and have a smoother skin. Tangerines are bigger and a little flatter in shape.
Pomegranate & Citrus Salad
Garden Vegetable Salad with a Honey Lime Dressing
Summer Berry Salad
Get the recipe!
Mint & Honey Oranges
Ingredients
- 4 oranges peeled and cut into rounds
- 2 grapefruit peeled and cut into rounds
- 1/3 cup feta cheese crumbled
- 1/4 cup almonds roughly chopped
- Small handful of fresh mint leaves roughly torn
For the dressing
- 3 tablespoons honey
- Juice of two limes
- Zest of one lime
Instructions
- Make the dressing by combining the honey, lime juice and lime zest. Stir well to combine and set aside.
- On a large serving plate, arrange the grapefruit and orange slices how you like. Sprinkle over crumbled feta cheese and chopped almonds.
- Drizzle over dressing and scatter over mint leaves.
- Serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Make ahead dressing – You can make the dressing days ahead and keep it in a glass jar in the fridge.
- Prep ahead fruit – You can peel and cut the oranges and grapefruits up to two days before. Just make sure to cover them in plastic wrap and keep them in an airtight container. For optimal freshness, store them in the crisper drawer in the fridge.
- Cut off all the pith – The pith is the white part on the outside of the fruit. When you peel the fruit, you may still be left with the pith. Make sure to cut it away as it’s bitter and you don’t want it as part of your salad.
- Assemble just before serving – This salad is best put together close to serving time. You can assemble it up to two hours before serving and keep it covered in the fridge. Add dressing just before serving.
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