Winter Citrus Salad
Is anyone else out there craving spring? I went shopping yesterday and all I could think about was how little interest I had in wearing any more sweaters this year. Which is inconvenient because it’s been snowing nonstop and there is more in our future. This is the longest winter of my life and we really are only halfway through it. How depressing. Luckily we just booked a flight to Hawaii for next month so we can forget about the snow for a week. But since that trip is still a month away, I’m mixing up my cooking a bit. Instead of casseroles and bakes, I’m in the mood for something refreshing, and that’s exactly what this recipe is! Sure, it uses winter fruits like grapefruits and blood oranges, but it’s a dish that screams ‘BRING WARMER WEATHER NOOOOOW.’ And this is a salad I can get behind. Instead of being filled with floppy greens that get stuck in your teeth and that hit you in the face while you’re trying to put them in your mouth (this sentence is getting weird), it’s simply filled with flavor and crunch. No bullsh*t.
Wait, can we go back to Hawaii for a second? Because I feel like a smart traveler for once in my life and I’m incredibly proud of myself. My husband and I have two different credit cards – Southwest and American Express Platinum. We love to use our Southwest card/points whenever we are traveling since we can always find a Southwest flight out of Denver for pretty damn cheap. And since my husband has been so Southwest loyal, he received a companion pass this year. That means I get to fly anywhere with him for FREE. Hi, for free. So get this – he booked his flight to Hawaii using points, then he used his companion pass for me. We had to pay an $11 fee and THAT’S IT! We are going to Hawaii for freaking $11!! Then we had to choose a hotel, so we hopped on to AmexTravel to use my Amex Platinum points to pay for our stay at the Four Seasons in Maui. Now all we have to pay for is excursions and food since our flight and hotel are covered by points!! BUT when you book through AmexTravel, you get free breakfast every morning at your hotel, so now we only have to worry about lunch and dinner! I know this sounds like a credit card ad, but it’s the first time we’ve actually utilized our points and miles for a big trip and I feel like a traveling professional. Sometimes adulting is the best…but mostly it’s the worst. That reminds me, I need to get my taxes in order. Booooooo.
If you have any Maui recommendations, send them our way! We both have never been to Hawaii so I’m pretty pumped to experience it for the first time! I plan to eat salads like this one, as much poke as possible, and enjoy some extra fruity cocktails. We both love to hang out on the beach and stay active, but I know NOTHING about Maui, so if you have any must-do’s, I’d love to hear them! I’m so excited to get out of this stupid weather and finally be by the ocean again. The hubs and I have been listening to an ocean sound machine to help us fall asleep at night and it’s just not the same…it’s more like someone splashing in a puddle of their own pee. Super relaxing. Can’t wait to hear what you guys recommend!!
Winter Citrus Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4-5 1x
- 5 ounces butter lettuce
- 3 deep red grapefruit, peel sliced off and citrus sliced into 1/4 inch rounds
- 4 blood oranges, peel sliced off and citrus sliced into 1/4 inch rounds
- 2 sumo citrus, peel sliced off and citrus sliced into 1/4 inch rounds
- 3 red navel oranges, peel sliced off and citrus sliced into 1/4 inch rounds
- 1 fennel bulb, thinly sliced
- 1 Persian cucumber, thinly sliced
- 1 avocado, thinly sliced
- fresh mint
- fresh dill
- freshly cracked black pepper
For the dressing
- 1/4 cup olive oil
- 1/4 cup sherry vinegar
- 1 tablespoon orange marmalade
- 1 tablespoon honey
- 2 tablespoon mint leaves
- salt and pepper, to taste
- Place butter leaves in a large salad bowl.
- Cut the peels off of all the citrus fruit then cut into rounds. Place on top of butter leaves. Then top with sliced fennel, cucumber, avocado, mint leaves, and dill. Add freshly cracked black pepper on top.
- In a blender, blend together all ingredients for the dressing.
- Pour dressing on top of salad before serving!
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Oh, Hi! I’m Juli.
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