VegBatch
← All recipes

Citrus Salad with Lemon-Honey Vinaigrette

A bright winter salad of grapefruit and orange supremes tossed with arugula, basil and toasted almonds, with soaked red onion for crunch. A lemon-honey dressing pulls it together, and it eats light alongside most anything.

4 to 6 servings · 20 min · salad · American · vegetarian

Ingredients

  • 2 grapefruit, cut into supremes
  • 2 orange, cut into supremes
  • ½ cup almonds, toasted
  • 1 cup basil leaves
  • 2 cup arugula
  • 1 red onion, thinly sliced and soaked in ice water for 10 to 15 minutes
  • 3 lemon, zested and juiced
  • 1 tablespoon honey
  • ¼ cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper, to taste

Method

  1. Combine the grapefruit, oranges, almonds, basil leaves and arugula in a bowl. Drain and pat the red onion dry and at it to the bowl.
  2. In a small bowl, mix together the lemon zest and juice, honey and olive oil. Season with salt and pepper.
  3. Pour the dressing over the salad and gently toss to combine.