Fresh Citrus Salad (Printable Version)

A colorful medley of citrus fruits layered with mint and a light honey-lime dressing.

# What You'll Need:

01 - 2 oranges

02 - 2 pink or red grapefruits

03 - 2 clementines or mandarins

04 - 1 blood orange (optional)

05 - 2 tablespoons honey (or maple syrup for vegan)

06 - Juice of 1 lime

07 - 2 tablespoons fresh mint leaves, finely chopped

08 - Pinch of sea salt

01 - Slice off the top and bottom of each citrus fruit, then use a sharp knife to remove the peel and white pith.

02 - Cut the fruit into thin rounds or segments, removing any seeds.

03 - Arrange the citrus slices on a large platter, alternating colors for visual appeal.

04 - In a small bowl, whisk together honey, lime juice, chopped mint, and a pinch of salt.

05 - Drizzle the dressing evenly over the arranged citrus slices.

06 - Garnish with extra mint leaves if desired and serve immediately or chill up to 1 hour before serving.

01 -

It comes together in minutes, making it perfect for those moments when you want something beautiful without the fuss.
The brightness cuts through heavier meals like nothing else, leaving your palate refreshed and satisfied.
It looks like you spent hours in the kitchen, even though your hands barely got sticky.

02 -

That white pith isn't just unpleasant—it's bitter and cottony, so take your time removing it completely.
If you make this more than an hour ahead, the citrus starts to weep and the dressing dilutes; stick to that one-hour window unless you don't mind a looser salad.

03 -

Chill your platter in the freezer for ten minutes before serving—the cold plate keeps the citrus fresh and crisp longer.
If you're making this ahead, keep the dressing separate and dress it just before guests arrive so the citrus stays bright and doesn't turn weepy.