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.
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
- 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.
- In a small bowl, mix together the lemon zest and juice, honey and olive oil. Season with salt and pepper.
- Pour the dressing over the salad and gently toss to combine.
Adapted from Recipe courtesy of Michael Symon. Ingredients and method only — the description and any notes above were written for VegBatch.