Simple Citrus Salad

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This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!

Citrus salad

Heres a refreshingly simple recipe thats just begging to jump on your table: citrus salad! It stars all the beautiful, vibrant citrus: tangy grapefruit, navel oranges, and sweet blood oranges. Theyre drizzled with a zingy dressing, then topped crushed pistachios and fresh mint. Its so gorgeous that you cant help but eat it! This healthy side dish is perfect with salmon or to offset the richness of pasta.

Citrus salad

How to make a citrus salad?

This citrus salad is a little different than what you might expect from the title: its got no salad greens! Green salads are what Alex and I most often use to accessorize our meals. But there are so many salads without greens: think potato salad, pasta salad, and bean salad. Here, citrus salad is a variety of citrus fruits arranged on a plate. You can use any mix of citrus fruits that you like! Heres what we used:

  • Navel oranges
  • Blood oranges if you can find them! The mix of colors and flavors is stunning.
  • Grapefruit
  • Vinaigrette: White wine vinegar, olive oil, Dijon, and maple (optional if youre limiting sugar)
Citrus salad

The garnish steps it up!

This citrus salad is more of a concept than a recipe. As we mentioned, you can use any citrus you like! Once youve drizzled the vinaigrette over the top, adding the garnishes really takes it up a notch. Again, its highly customizable. Heres what we used:

  • Fresh mint. Mint is perfect with citrus! Not only does it look beautiful, its a nice color contrast. Other good herbs to pair: fresh thyme or basil.
  • Thinly sliced shallots. Shallots are like a baby red onion: theyre much milder in flavor. They look lovely thinly sliced into rings, with a light purple color.
  • Finely crushed pistachios. If you have them on hand, crushed pistachios look like bright green confetti. Its not required, but it adds a nice touch.

How to cut off a citrus peel

The only piece of technique in this citrus salad is cutting off the orange peel. Cutting off the peel (instead of removing it by hand) removes all the tough pith and makes for a clean-looking salad. Its actually the first step in our How to Cut an Orange method, which is also a French method called cutting it into supremes. Youll use the same method for oranges and grapefruits here. Heres how to cut off a citrus peel for this salad:

  • Step 1: Slice off the ends. Use a large chefs knife to slice off both ends of the orange. Make sure youve cut through all of the pith and can see some of the orange flesh.
  • Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
Step 2: Cut off the peel

What to serve with this citrus salad!

This citrus salad is so simple and refreshing, the vibe goes with almost anything you could imagine (really)! Its got a bit of a Mediterranean-style or Italian vibe, so it pairs nicely with meals in that style. Its a lovely side for lasagna or salmon. Here are some of our favorite ideas for pairing:

Citrus salad

Change it up: go Latin-style!

If you want to change the vibe of this citrus salad to work with Mexican or Latin-style flavors like as a side for enchiladas or tacos, heres what to do:

  • Use chopped cilantro instead of mint.
  • Use 1 tablespoon finely chopped red onion instead of shallot.
  • Use lime juice instead of white wine vinegar.

This citrus salad recipe is

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Citrus salad

Simple Citrus Salad

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

5 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 servings


This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!


  • 2 small grapefruit
  • 1 navel orange
  • 2 small blood oranges
  • 1 small shallot
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Pinch kosher salt
  • 3 tablespoons olive oil
  • Fresh mint, for garnish
  • Fresh ground pepper, for garnish
  • Finely crushed pistachios (optional), for garnish


  1. Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
  2. Thinly slice the shallot into thin rings.
  3. In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
  4. Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegan

Keywords: Citrus Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

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