Citrus Salad Recipe

by Rebecca Frey

A bright and refreshing summer salad featuring a blend of citrus fruit, blackberries, and fresh mint, all tossed in a honey-lime glaze. This citrus salad requires minimal prep time, and works nicely for breakfast or brunch.

Chef's tip: Stir in the blackberries just prior to serving. If added too early, they'll turn the other fruit purple.

Serves 4 - 6
Preparation time: 10
Cooking time: 30
Total time:

Ingredients

  • 20 g honey
  • 15 ml fresh lime juice
  • 2 g lime zest
  • 3 navel oranges
  • 1 blood orange
  • 1 red grapefruit
  • 75 g blackberries, halved
  • Generous handful fresh mint leaves, torn

Method

  1. In a small bowl, whisk honey, lime juice, and lime zest.
  2. Peel and section the navel oranges, red grapefruit, and blood orange. With a sharp knife, slice each section in half. Scoop into a serving bowl and toss with the honey-lime glaze.
  3. Refrigerate 30 minutes, or until ready to serve.
  4. Stir in torn mint leaves and blackberries just prior to serving.

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