Mixed Citrus Salad with Honey Lemon Mint Vinaigrette and Pistachios

If you can't find a Meyer lemon, a standard lemon will work just add an extra teaspoon or two of honey.
Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 112kcal


For the vinaigrette:

  • 1 Meyer lemon juiced
  • 2 teaspoons honey
  • 1 tablespoon minced fresh mint
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper

For the salad

  • 2 navel oranges
  • 2 cara cara oranges
  • 2 blood oranges
  • 1 ruby red grapefruit
  • 1/3 cup roasted shelled pistachios coarsely chopped


For the Vinaigrette:

  • Whisk lemon juice, honey and fresh mint together in a small bowl. Whisking constantly, add olive oil in a slow stream. Season to taste with salt and freshly ground black pepper.

For the Salad

  • Use a sharp knife to slice top and bottom ends of an orange. Then, following the contour of the fruit, cut off the peel and pith in strips. Turn orange on its side and slice into very thin rounds. Repeat with remaining citrus fruits arranging them on a serving platter as you go.
  • Drizzle vinaigrette over salad then sprinkle with pistachios. Serve.


Calories: 112kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Potassium: 217mg | Fiber: 2g | Sugar: 10g | Vitamin A: 570IU | Vitamin C: 49.9mg | Calcium: 43mg | Iron: 0.3mg