Top down view of Simple Citrus Salad with text Get Some Sun, and a top down shot of the salad – slices of pink grapefruit, navel oranges, tangelos, blood oranges, and lemon, garnished with ribbons of toasted coconut, crushed pistachios and honey.
October 18, 2023

Simple Citrus Salad

October 18, 2023

Simple Citrus Salad

Top down view of Simple Citrus Salad with text Get Some Sun, and a top down shot of the salad – slices of pink grapefruit, navel oranges, tangelos, blood oranges, and lemon, garnished with ribbons of toasted coconut, crushed pistachios and honey.

Bring some sunshine into your life with this vibrant citrus fruit salad. Pair sweet oranges, tangelos or clementines with showy blood oranges, bittersweet pink grapefruit, and a smattering of lip-puckering lemon for a zesty mix of flavours. Garnish with ribbons of toasted coconut and crushed pistachios and drizzle with honey (or your favourite liquid sweetener) and you’ve got yourself a fresh and colourful breakfast, brunch, or afternoon snack.

Top down view of Simple Citrus Salad with text Get Some Sun, and a top down shot of the salad – slices of pink grapefruit, navel oranges, tangelos, blood oranges, and lemon, garnished with ribbons of toasted coconut, crushed pistachios and honey.

Choosing Citrus

You can choose any combination of citrus that you want but we like a mix of about 80% sweet citrus with 20% less so. Sweet includes navel oranges, mandarins, clementines, and tangelos. Blood oranges are less sweet and so are grapefruits and limes. All the way down the sour spectrum are lemons, with Meyer lemons being less sour than regular lemons.

We like a mix of at least three different kinds of citrus, but this will still be delicious with a single type.

Infographic showing photo of different types of citrus on a white plate; clementine, blood orange, tangelo, pink grapefruit, lemon and navel orange

Preparation

Start by toasting the coconut. We used ribbon coconut and toasted it on a baking sheet at 350F for about 8 minutes. If you’re using shredded coconut it will likely take less time, so stay close to your oven.

Next, chop the pistachios and set aside. To prepare the citrus, use a sharp knife to make even slices, about 1/8th inch to 1/4 inch thick. Then slice off the outer peel and remove any seeds.

To assemble, place the citrus slices on a plate. Citrus is naturally pretty, so it’s easy to make this look appetizing. If you want a really clean-looking plate, make sure to gently mop up any extra juice.

Top down shot of white plate with slices of pink grapefruit, navel oranges, tangelos, blood oranges, and lemon. This is one of the steps in making Simple Citrus Salad.

Once you’ve plated your citrus, garnish with the coconut and pistachios and drizzle on your favourite sweetener.

Top down shot of Simple Citrus Salad – slices of pink grapefruit, navel oranges, tangelos, blood oranges, and lemon, garnished with ribbons of toasted coconut, crushed pistachios and honey.

Recipe Card

Simple Citrus Salad

Prep Time 15 minutes
An all citrus fruit salad with sweet oranges, tangelos, or clementines, showy blood oranges, bittersweet pink grapefruit and a smattering of lip-puckering lemon. Garnish with ribbons of toasted coconut and crushed pistachio and drizzle with honey or your favourite liquid sweetener. 
Servings 2
Calories 288 kcal
Author Sylvia

Ingredients

  • 1 grapefruit
  • 2-3 oranges or other sweet citrus fruit (use 1 type or a mix of types: tangelos, clementines, mandarins, blood oranges)
  • 1 lemon
  • 1/4 cup unsweetened ribbon coconut
  • 1/4 cup pistachios
  • liquid sweetener of choice (honey, agave, maple syrup)

Instructions

  • Preheat the oven to 350F. Spread out the coconut on a baking sheet and bake for about 8 minutes until toasted. Set aside.
  • Roughly chop the pistachios and set aside.
  • Use a sharp knife to slice the the citrus fruits into even-sized slices, about 1/8th to 1/4 of an inch. Trim the peel of the slices and remove any seeds.
  • Arrange the citrus on a plate, sprinkle on the toasted coconut and pistachios, and drizzle with sweetener.

Notes

Storage

This citrus salad is best served fresh. However, you can prep the citrus a few hours before, or overnight and store it in the fridge. Garnish with the coconut, pistachios, and sweetener just before serving. 

Nutritional Information

Nutritional information is an estimate only, using a grapefruit, navel oranges, and a lemon as the citrus. 

Nutrition

Calories: 288kcal | Carbohydrates: 41g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 700mg | Fiber: 10g | Sugar: 24g | Vitamin A: 1831IU | Vitamin C: 139mg | Calcium: 111mg | Iron: 2mg

Courses, Cuisines, and Keywords

Course
Breakfast
|
brunch
|
Snack
Cuisine
American
Keywords
breakfast salad
|
citrus salad
|
fruit salad

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.