An easy citrus salad that can be made with whatever orange type citrus you like best or happen to have at the time. We love it when we can find Cara Cara Naval Oranges, but any juicy sweet orange or grapefruit or combination works. A great complement to spicy dishes.
Citrus Salad with Toasted Seeds and Maple Dressing Recipe
Recipe Author: MJ of MJ’s Kitchen
Prep Time: 15 minutes
1 large citrus fruit or about 1 to 1 ½ cups (e.g., orange, tangelo, tangerine, grapefruit or combination) – peeled, wedged, cut in half, and seeds removed
¼ cup sweet onion, thinly sliced
10 kalamata olives, quartered vertically
½ celery stalk, sliced thin
2 Tbsp. sunflower seeds, or pumpkin seeds, or a combination of both, toasted
4 whole butter lettuce leaves for lettuce cups
1 ½ tsp. maple syrup
1 ½ tsp. white wine vinegar
1 ½ Tbsp. canola oil
- To make the dressing, whisk together the syrup and vinegar in a large salad bowl. Add the oil and whisk quickly into an emulsion. Taste and adjust the oil or vinegar for your palette.
- Place all ingredients (except for lettuce and nuts) in the bowl with the dressing and toss.
- Divide the lettuce between 2 salad plates. Scoop half of the salad mixture into each of the lettuce cups. Top with nuts.
This salad likes to be served next to something spicy. We’ve had it as a side to mole’ tamales and seared tuna steak with wasabi and a few other spicy dishes. My sister served it with enchiladas and loved it. Spicy and sweet – great complements! However, it wasn’t a good side with my Swiss Chard Calzone. The citrus overpowered the Swiss chard.
Here’s another citrus salad for you to try: Sweet and Spicy Citrus Salad
This Citrus Salad recipe has been linked to the following blog hops. Be sure to click on the links for more delicious recipes.