Mint Citrus Salad

This citrus salad is made up of vibrant grapefruit, tangerine, navel and blood orange. This refreshing dish is bursting with a medley of flavors that are perfect for the summer season. The avocado cuts the acidity from the citrus while the dates add a touch of sweetness, and the walnuts give it a nice crunch. If you want to be decadent (and you should) I recommend topping it all off with a drizzle of good honey.

Use any citrus you like here or whatever is available to you. For example, kumquats would be a wonderful addition. You can also use alternative nuts—pistachios, roasted almonds or hazelnuts. Serve this salad as a light lunch or an appetizer. You can also beef it up with some arugula, added to the base of the salad.



2 blood oranges

2 naval or cara cara oranges

1 grapefruit

1 tangerine

1 avocado, cut lengthwise into thin slices

2 tablespoons high quality olive oil or to taste

4-6 dates, sliced into thin rounds

1/3 cup walnuts

1/4 cup loosely packed fresh mint leaves

optional: drizzle of honey for added sweetness

Flakey sea salt, such as Maldon



Slice the top and bottom off the citrus fruit so you have two flat surfaces. Then, standing the citrus on one flat side, run a sharp paring knife down the sides to remove the pith and peel. Once the peel is removed, slice the fruit into quarter-inch rounds, removing any seeds.

Arrange the sliced citrus and avocado in layers on a serving platter. If you want to increase the volume of the salad, you can add a bed of arugula to platter first.

Top with sliced date rounds, walnuts and mint leaves. Then drizzle with olive oil and optional honey for a touch of sweetness.