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+ servings

Simple Citrus Salad

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. 
Prep Time15 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: breakfast salad, citrus salad, fruit salad
Servings: 2
Calories: 288kcal
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