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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.
Prep Time15 mins
Chill Time15 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Ali


  • 4 cara cara oranges
  • 1 lime
  • handful of blueberries
  • salt to taste
  • 1 teaspoon of 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.
  • 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.