Liz adores this citrus salad for its burst of tangy sweetness from grapefruit and orange complemented by the crunch of toasted almonds. Basil and arugula add freshness, red onion brings a hint of sharpness and everything is elevated by the zesty lemon-honey dressing. It’s a refreshing blend that perfectly captures her love for vibrant flavors.
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 grapefruits, cut into supremes
- 2 oranges, cut into supremes
- 1/2 cup toasted almonds
- 1 cup basil leaves
- 2 cups arugula
- 1 red onion, thinly sliced and soaked in ice water for 10 to 15 minutes
- Zest and juice of 3 lemons
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Combine the grapefruit, oranges, almonds, basil leaves and arugula in a bowl. Drain and pat the red onion dry and at it to the bowl. In a small bowl, mix together the lemon zest and juice, honey and olive oil. Season with salt and pepper. Pour the dressing over the salad and gently toss to combine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 230 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 513 mg |