Recipe: Citrus Salad

This fresh citrus salad has some nice acidity, beautiful flavours, and it’s a bright way to start the weekend. You can use any citrus you like and change it up from time to time. Let’s get started.

Ingredients

• 4 cara cara oranges
• 1 lime
• handful of blueberries
• pinch of salt
• 1 teaspoon fresh cilantro
• drizzle of agave

First, wash and cut your citrus. I did this with 5 knife cuts on the cara cara oranges and 6 on the limes. Then, slice thinly.

You could use so many different types of citrus – grapefruit, lemons, blood oranges, naval oranges, clementines – so many possibilities. The one thing you definitely want is either a lemon or a lime. You want that brightness.

I’m excited to make this again with more colours. The blood oranges will add some richness and deep colour.

Arrange the citrus nicely on the plate. Then, add in the berries.

If you don’t have blueberries, you can use any berry, just as long as they are cut small enough to allow the citrus to shine. Think raspberries, cherries, or blackberries – they’ll all work.

Once the plate is nicely arranged, top with the salt, fresh herbs, and agave. In this case I used cilantro. Yet you could use basil, mint, or any other fresh herb you have access to. If in doubt, you could even add some freshly cracked pink pepper corns to add some heat and depth of flavour.

This salad is fresh and bright – full of flavour and a great brightness.

This citrus salad is best served right away, yet it’ll keep for about 2 days. It’s even good in water – if on day 2 you haven’t eaten it all (which would be hard to believe) just add it to a bottle of water – so good.

Happy Saturday – I hope you enjoy the weekend and some delicious fresh food. The sun is out and I think spring is here to stay!